Blackberry Ice Cream

One of the hundred things to do this summer is pick blackberries at Lynn's and make ice cream...two fer one.

Recipe: Blackberry Ice Cream

Makes 1 quart

- 2 pints fresh or 24 ounces thawed no-sugar-added frozen blackberries (see Kitchen Note)

- 4 large egg yolks

- 1/4 cup plus 1/3 cup sugar, divided

- 1/8 teaspoon kosher salt

- 1 cup milk

- 1 1/2 cups half-and-half

1. Purée berries in a food processor. Strain purée through a fine mesh sieve, discarding seeds. There should be about 1 cup purée.

2. In a large bowl, whisk together yolks, <137,2006/6/15/10/13/27,aearnest>¼<137>1/4 cup sugar and salt. Combine milk, half-and-half and remaining 1/3 cup sugar in a saucepan over medium heat, stirring occasionally, until almost simmering. Slowly whisk half of liquid into egg mixture, then pour back into saucepan and place over medium-low heat. Cook, stirring constantly, until mixture reaches 175 degrees and lightly coats a spatula. Strain through a fine sieve into a clean bowl. Cool to room temperature. Stir in berry purée, and refrigerate at least 4 hours or up to 24 hours.

3. Churn custard in an ice-cream machine according to manufacturer's directions. Freeze until scoopable, about 4 hours.

Times Kitchen Note: Other berries such as raspberries or tayberries can replace the blackberries in this ice cream.

From "A Passion for Ice Cream" by Emily Luchetti

Copyright © 2006 The Seattle Times Company