A few weeks ago I went berry picking with my friend Corinne. The blackberries were Ah-mazing! They had a beautiful color, were huge, and tasted great! We picked so many! We were underwhelmed by the raspberries, though. They looked sad. We only picked about 3 cups between us.
We made some jam, and I was left with the task of figuring out to make with my leftover blackberries.
While all this was going on my kitteh, Kitten McNugget, ran away. Megan was coming over to hang out, to help keep my mind off how much I missed my kitteh. She planned to bring her ice cream maker because ICE CREAM!
Luckily, I found Nuggz in my shed before she got here. That meant the ice cream making was in celebration instead of sadness. Blackberries are perfect for celebration, as is white chocolate.
We started with the old fashioned base from her instruction book and added our own little spin. It was seriously the most amazing ice cream I’ve ever had, and I’m sad that it’s all gone. I need more blackberries to make more of this delicious concoction!
White Chocolate Blackberry Ice Cream – makes 4 Quarts
3-4 Cups Fresh Blackberries
1.5 Cups White Chocolate Chips
2 1/4 Cup Sugar
6 Tbsp Flour
1/2 tsp Salt
5 Cups Milk
4 Eggs, Beaten
4 Cups Whipping Cream
2 Tbsp Vanilla Extract
Combine sugar, flour, salt, milk, and white chocolate chips in saucepan. Cook over medium heat for approximately 15 minutes, or until it thickens.
Gradually stir one cup of the hot mixture into the beaten eggs. The slower the better; you don’t want to make scrambled eggs. Add the egg mixture into the remaining hot mixture and cook for about a minute, stirring constantly.
Chill the mixture for at least 2 hours.
Whisk the whipping cream and vanilla together. Then add the egg/milk mixture and whisk until combined.
Freeze as directed by your ice cream maker.
I just mashed my blackberries and added a little before the ice cream was totally ready. If you don’t want seeds, you can cook the berries, strain them, and add them at any point in the freezing process.
Serve cold and enjoy!
Of course, this can be stored in the freezer for as long as you’d store regular ice cream!