The Union Square Farmers Market must have put up "Missing" poster of me this year. Last summer found me trolling the aisles a few times a week. This summer I was luck to manage 3 or 4 visits total. Recently, I was seen making a fortuitous mad dash through it to a fashion photo shoot on the other side of the park. Screeching to a halt when I saw 4 boxes of these huge juicy blackberries for $10, I couldn't resist hastily buying them. Expensive I know, but for those of us used to NYC prices, these were practically a bargain.
I was looking to use up egg yolks from the recent round of macaron making. Seems I am always looking to use up egg yolks from a recent batch of macaron making but whatever. Those orphan yolks usually end up in ice cream or a curd flavor. Note to self: I need to find some new egg yolk outlets.
However, far from being ho hum, pairing the brown sugar with these sweet tart berries was one of my best ideas for ice cream yet.
I made the custard the night before and then got up early to process the ice cream stirring in these luscious berries.
What better way to go out of a summer that whizzed by like a speeding freight train than with this delicious blackberry brown sugar ice cream. The berry flavor lingers on my tongue reminiscent of summer and the brown sugar teases the promise of all the big flavor fall desserts to come. It's a bridge ice cream I tell you.
Blackberry Brown Sugar Ice Cream
- 6 egg yolks
- 1&1/2 cups cream
- 2 cups whole milk
- 1 +1/4 cup firmly packed brown sugar
- 2 cups fresh blackberries
- Whisk the egg yolks together in a heat proof bowl and set aside.
- Heat the cream, milk and sugar together in a heavy bottomed saucepan.
- When mixture starts to become warm stir in the lemon extract and juice.
- Remove mixture just before boiling and slowly pour into the egg yolks whisking constantly.
- Strain the mixture back into the saucepan and heat until it thickens, covering the back of a wooden spoon.
- Pour back into the bowl, over with plastic wrap so the wrap is touching the mixture and refrigerate for 3 hours or overnight.
- Remove the plastic wrap, pour the mixture into an ice cream maker and process according to the manufacturer's instructions.
- When ice cream reaches soft serve consistency, stir in the blackberries and transfer mixture to a freezer proof container
- Secure the cover on the container and place in the freezer for a few hours or until ready to serve.
Although I am still not completely back on the horse when it comes to catching up on my food blog
stalking reading, here are a few funny posts I managed to collect for your enjoyment this past month:
In Katrina's Kitchen's Kid-Friendly Cupcake Decorating
Cake Wrecks' Friday Favs