Blackberry Chocolate Chip Ice Cream
Makes: 1.8 Litres
Total time: 8 hours, 50 minutes, includes chill, churn and freeze times
Prep time: 15 minutes
Cook time: 15 minutes
Chill time: 4 hours
Churn time: 20 minutes
Freeze time: 4 hours
Tools
- KitchenAid®Stand Mixer
- KitchenAid®Ice Cream Maker attachment
Ingredients
- 3 cups (432g) blackberries, plus more for garnish
- 1 cup (202g) granulated sugar, divided
- 2 cups (488g) whole milk
- 1 cup (244g) heavy cream
- ½ vanilla bean, split lengthwise and scraped
- 6 large (102g) egg yolks
- ½ cup (112g) bittersweet chocolate chips, 60% cacao, rough chopped
- ½ tsp. (3g) flaky sea salt
Preparation
Prep the Ice Cream Maker Attachment
1. Freeze the freezer bowl for 24 hours before using it, and leave it in the freezer until you are ready to add your chilled ice cream base.
Make the Blackberry Puree
2. Using a medium saucepan over medium-high heat, combine the blackberries with ¼ cup sugar and 2 Tbsp. of water. Using a potato masher or a wooden spoon, mash the berries slightly. Bring to a boil and reduce heat to a simmer, stirring occasionally, until berries begin to break down, about 5–10 minutes. Remove the berries from the heat and transfer the berries to a fine mesh sieve placed over a small bowl. Using a ladle, push the berries against the sieve, allowing the juices to run into the bowl. Discard the solids and return the juice to the saucepan over medium heat and reduce for about 5 minutes, leaving about ¾ cup blackberry juice. Set aside to cool. Transfer to an airtight container and refrigerate.
Make The Ice Cream Base
3. Using a clean medium saucepan over low heat, combine the milk, 1 cup cream, ½ cup sugar and vanilla pod and seeds. Bring the milk to a simmer and heat until sugar dissolves, stirring occasionally.
4. Prepare an ice bath. Set aside. Using a medium bowl, whisk egg yolks and remaining ¼ cup sugar. Gradually whisk 1 cup hot milk mixture into yolks, whisking constantly to prevent curdling. Whisk the yolk mixture into the remaining milk mixture in a saucepan, whisking until combined. Cook over low heat, stirring continuously with a rubber spatula, until the custard thickens enough to coat the back of the spatula, about 7–9 minutes. Transfer custard to a medium bowl and place in the prepared ice bath to cool. Stir occasionally until cool. Remove vanilla beanpod from custard. Cover and refrigerate for at least 4 hours or overnight.
Churn the Ice Cream
5. Combine the blackberry puree and ice cream base. Place the frozen Ice Cream Maker Attachment onto the KitchenAid®Stand Mixer. Place the dasher inside the bowl. Connect thedrive adaptor to the stand mixer motor head. Lower the tilt-head or raise the bowl, dependingon your model, until the drive adaptor engages the dasher.
6. Turn the stand mixer on to speed 1 before adding the blackberry ice cream mixture. Pour theice cream base into the freeze bowl withthe dasher churning. After 15 minutes, add thechopped chocolate. Continue churning for 5–15 minutes until soft serve consistency isreached. Remove the dasher and scrape the ice cream off with a rubber spatula.
7. Place the blackberry chocolate chip ice cream in an 8.5-inch x 4.5-inch-wide metal loaf panand smooth the top. Sprinkle with the flaky sea salt. Cover with plastic wrap and freeze forseveral hours until firm, or overnight. Scoop ice cream into bowls and garnish with freshberries.
