I am just going to enjoy as much as I can of this beautiful place… 🙂 If you are already following me on Instagram, you would already be knowing it through my stories… 😀Äuring one of the recent weekends, we went berry picking. Here, kids are already going back to school, so that means we may have some slower days, but I don’t have too much time to think about that. The girls may have their school schedules a little messed, but I am sincerely hoping that they will be fine once we go back, InShaAllah… We have been doing some or the other activities and enjoying most of our days. Hehe… We were supposed to be leaving day before yesterday, however after a little bit of contemplation, we decided to extend our stay for a couple of weeks. Eat it right away soft-serve style or pop it in an airtight container and freeze it for an hour or two before digging in.A delicious frozen treat made with freshly picked blackberries… You're ready to churn the ice cream (YAY!) Pour the ice cream base into your ice cream maker and churn according to manufacturer instructions.After an hour, cover the mixture with an airtight lid or some plastic wrap and let it chill in the fridge for at least eight hours or overnight.Let the custard cool on the counter for 15-20 minutes, then place it in the fridge uncovered for 30 minutes to an hour.Stir the mixture until chocolate has melted into the ice cream base. When ice cream has thickened, remove it from the heat and pour it over the white chocolate. Place white chocolate in a large bowl.Stir frequently until the custard has thickened and coats the back of a spoon, about 3 minutes (see this post for some step-by-step pictures!) Add blackberry mixture to milk/egg mixture in the saucepan and whisk to combine.Return saucepan to the stove over low heat.
At this point, you can pour the the egg mixture back into the saucepan, whisking to incorporate. When milk mixture has reached a simmer, it's time to temper the eggs! Add a few tablespoons of hot liquid at a time to the egg mixture, whisking constantly, until you've incorporated about half of the hot milk mixture into the eggs.Whisk by hand (or, if you're lazy like me, use an electric hand mixer!) until eggs have lightened in color. While milk mixture is heating up, combine remaining sugar (1 cup), vanilla extract, and egg yolks.Whisk occasionally and bring to a simmer. In a large saucepan, combine half-and-half and milk over medium heat.Discard any leftover blackberry bits or pulp. Strain blackberry syrup into a small bowl through a mesh colander and set aside.Cook, stirring every few minutes, until you have a nice thick syrup - about 20 minutes. In a small saucepan, combine blackberries and ⅓ cup of the sugar over medium heat.White chocolate blackberry ice cream for the win! It's not too fruity, and the white chocolate lends this rich, barely-there earthy quality - the kind of thing that makes you go, "wait - there's WHITE CHOCOLATE in this!" before doing a happy dance of your very own. (PS - You should also try our roasted strawberry ice cream!)Įven though there's no cream in this ice cream (totally healthy now, right?) this blackberry white chocolate-y concoction is straight up DECADENT. Fortunately, the blackberries worked some kind of ice cream miracle on me - because I kind of loved it. So whyyyy I thought it would be a good idea to make fancy ice cream (GASP) when I was the only one who would be home to eat it is beyond me. Which is weird, because (as you might remember) I am super boring picky about ice cream. Somehow, I settled on blackberry ice cream. I bought them JUST BECAUSE I COULD, and then quickly realized I needed a game plan to use them all that wasn't just me binge-eating them for a week straight (how boring). When I saw an entire display of blackberries at the store the other day, I did a full-on happy dance. I've been craving sunshine FOREVER and it's finally here! Which is great because I am so ready for three months of ice cream and amazing produce and barbecues and summer seasonal beers.
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