As the weather warms up and summer sneaks up on us, we can’t help daydreaming about the beach, water parks, picnics and . . . ICE CREAM. The ice cream truck rolls through our neighborhood about 500 times a week, but after spending $3 a pop for lackluster dairy product in the shape of a superhero, I have learned to ignore the happy calliope music “promising” tasty treats.
So what should ice cream lovers to do when the craving hits? Make their own, of course!
Making ice cream from scratch is easier than it seems. A few basic ingredients, a little creativity and the right equipment will produce delicious results.
As with everything, I recommend keeping your fresh ingredients local and seasonal for best results. I also use organic ingredients whenever possible, particularly dairy and fruit.
Blackberry Mojito Ice Cream
1 1/2 cups whole milk
1 1/2 cups sugar
1 1/2 cups heavy whipping cream
4 large egg yolks
1 tsp rum extract
2 cups pureed blackberries (about four 6 oz baskets)
2 tbsp fresh lime juice
2 tbsp lime zest
2 tbsp finely chopped fresh mint
To separate egg yolks:
- Place two bowls on your work surface.
- Crack the egg over one bowl and lift half of the shell off while cupping the yolk in the other half. Gently transfer the yolk back and forth between the two halves of the shell, allowing the white to run into the bowl. Once all the white has separated, place the yolk in the second bowl.
To puree blackberries:
- Place blackberries into a food processor or blender and puree until smooth.
- Strain blackberries through a fine mesh sieve, pressing with a rubber spatula to extract maximum juice.
To make ice cream:
- Combine the milk and sugar in a saucepan and gently bring to a simmer.
- Place heavy whipping cream in a bowl and cover with a fine mesh sieve.
- Whisk egg yolks and rum extract in a bowl. Once milk mixture comes to a simmer, slowly pour it into the egg yolks, whisking constantly. Do not rush this step as taking your time and whisking constantly will prevent the eggs from scrambling.
- Pour the mixture back into the sauce pan and heat over medium heat. Stir constantly for about 6 to 8 minutes or until the mixture coats the back of the spoon.
- Pour the egg / milk mixture through the strainer into the heavy cream. Add blackberry puree, lime juice, lime zest and mint.
- Cover and completely chill in the refrigerator (at least a couple of hours).
- Churn in your ice cream maker according to the manufacturer’s directions and then transfer to a sealed container in your freezer to harden.
My kids (and neighbors) love this adult twist on a classic favorite, but if your family is not quite as adventuresome, you can leave out the lime, zest and mint and substitute vanilla extract for the rum . . . my feelings won’t be hurt one bit.