A blackberry ice cream strictly for grown ups!

Definitely not for the kiddos!  This one contains a wee dram.

This is a nice creamy ice cream that goes down really easily. Of course you don’t have to add the liquor if you don’t want to do so, but it does add a nice dimension to it.

Have your hooch and eat it too!

Because of the liquor, which will lower the freezing point–remember your chemistry??? LOL–it won’t freeze hard as a rock if you choose, like I do, to put it in your deep freeze.  It may also take a little longer to set up in your machine because of this.  I always make sure my ingredients are ice cold.  I also chill my ice cream maker’s bowl and dasher–even though I have a machine with the compressor already in it.  Here’s my machine:

Be careful with the berries though–blackberry juice stains like the devil!

One recipe of custard gives me 2 batches of ice cream in the Lello since the smaller model makes about 1 scant pint.  You can keep the custard in the fridge for about a week if you only use half of it.  I do suggest you keep it in the coldest part of the fridge.  I use a cheapie plastic pitcher from the dollar store as my container since it works quite well for pouring.

No food coloring necessary because of the berry juice

Spiked Blackberry Ice Cream

• 2 cups fresh or frozen (defrosted) blackberries
• 1/4 cup sugar
• 1/4 cup liquor of your choice (I used brandy)
• Custard:
• 3 cups heavy cream
• 1 cup light cream
• 4 egg yolks
• 3/4 cup sugar

Place berries in a medium bowl.  Add the 1/4 cup sugar and the liquor.  Using a mudder -OR- a potato masher, mash berries.  Cover and refrigerate for later use–ice cream relies on a cooked custard that also must be chilled, so I always do the berries and custard at least a day before I make the actual ice cream.


In a small bowl, beat egg yolks.


Heat the creams and 3/4 cup of sugar over medium heat in a 3 quart saucepan, stirring constantly.  When custard is hot (do not boil this!), take about 1 cup of the cream mixture and whisk it into the egg yolks (tempering).  Then add this back to the cream mixture, whisking the tempered eggs into the cream mixture to incorporate. Stir the mixture constantly until it reaches 160 degrees F -OR- mixture will coat the back of a spoon–this should take about 5 minutes–again, do NOT let the mixture boil.


Remove from heat and cool to room temperature.  I stir this to prevent a skin from forming, you could also just remove the skin and discard it once the mixture is cooled.


When custard is room temp, transfer into a covered container and refrigerate until completely chilled.


To make ice cream:  Stir the entire contents of the fruit bowl into the chilled custard. Follow directions for your ice cream maker.  I use a model with a compressor and it takes about 30 minutes to form soft-serve ice cream.  At that point, I transfer to another container to hard freeze, however, it can be served soft if you prefer.  

Spiked Blackberry Ice Cream

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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Perfect 4th of July treat! An all-natural strawberry ice cream just like the old-time ice cream parlor.  Once you taste this, you will never eat store bought again.

June is strawberry season here in upstate New York.  I live around several large farms who sell and do a pick-your-own deal.  I used to pick my own years ago, but no longer.  At my age standing out in the blazing sun for a few hours isn’t really my bag LOL. Now I just buy them at the stand or in the store. I’m surrounded by strawberries!

Just like the ice cream parlor

This ice cream is the real deal.  Reminds me of my childhood back in Brooklyn when my mom would take me to Jahn’s Ice Cream Parlor for a treat.  They made their own and it always tasted so much better than store bought.  Mainly because their ice cream was made with ingredients you can pronounce (unless you’re a chem professor).

No artificial ingredients

This ice cream is very rich.  A little goes a long way. I would caution against any substitutions, but if you MUST, then replace the light cream with half and half cream.  You can use WHOLE milk if you want, but it will get very VERY hard and icy–which to me is unpleasant to be honest.

The Recipe

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Old Fashioned Strawberry Ice Cream

Perfect 4th of July treat! An all-natural strawberry ice cream just like the old-time ice cream parlor.  Once you taste this, you will never eat store bought again.

Prep Time3 hours hrs

Total Time3 hours hrs

Course: Comfort Foods, desserts

Cuisine: American

Keyword: ice cream, strawberries

Servings: 3 cups

Calories: 1286kcal

Author: Judith Hannemann

Ingredients

• 3 cups heavy cream
• 1 cup light cream
• 3/4 cups sugar
• 4 egg yolks beaten
• 2 cups strawberries roughly diced
• 3 tbsp sugar
• 2-3 drops red food coloring optional

Instructions

• Heat creams and sugar in a heavy 3 quart saucepan, until very hot but do NOT let it boil.
• Remove about 1 cup of the hot cream and whisk it into the egg yolks (this is called "tempering").  Now, return egg yolk mixture to the saucepan, whisking it in and whisking constantly.
• Heat until custard is 160 degrees F -OR- custard will coat the back of a spoon. This should take about 3-5 minutes after whisking in the yolks.  Remove from heat and cool to room temperature--stirring now and then to prevent a thick skin from forming.  You can just leave it be and remove the skin entirely.  I prefer to prevent it from forming.  Choice is yours.
• Transfer custard to a covered container (I use a dollar store plastic pitcher for this) and refrigerate until thoroughly chilled.
• Place strawberries in a small bowl and add the 3 tbs sugar, tossing to coat well. Cover and chill.
• When ready to make ice cream, stir the fruit (including accumulated liquid), food coloring (if using) and custard together.
• Follow directions of your ice cream maker to freeze.  I use a Lello Gelato Jr.  This is the machine with the compressor already in it so I don't have to freeze a bowl.  In my machine, this recipe makes *2* batches as it makes 1 pint.

Nutrition

Serving: 1person | Calories: 1286kcal | Carbohydrates: 78g | Protein: 10g | Fat: 107g | Saturated Fat: 65g | Cholesterol: 631mg | Sodium: 117mg | Potassium: 390mg | Fiber: 2g | Sugar: 67g | Vitamin A: 4250IU | Vitamin C: 58mg | Calcium: 229mg | Iron: 1mg

Old Fashioned Strawberry Ice Cream

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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Ice Cream Orgasm Pops

You better believe it!!!  Especially if you like chocolate and peanut butter!!!

Hey, here it is Popsicle Friday again.

These are definitely the OMG of ice cream pops.

They are made of rich French vanilla ice cream, peanut butter sauce and a rich hot fudge sauce.

I make my own ice cream…however, you can substitute your favorite store-bought ice cream for my homemade.  Either way, it’s just fantastically delicious!  I’ll give the recipe for my ice cream custard right here if you want to try it, but be warned–this formula is very VERY rich and I always say it makes Ben & Jerry’s Premium taste like diet ice cream!!!

Since my freezer real estate is at a premium and I can’t have space taken up freezing a bowl to make ice cream, I have a machine that has a freezer in it.  The one I own is a Lello Gelato Junior.  It makes a scant quart.  Perfect size!

The recipe for the peanut butter sauce may be found HERE.

The fudge sauce may be found HERE.

If you wish to use store-bought ice cream, you will need about 1 pint softened.

I used these molds~~

Ice Cream Orgasm Pops

• 3 cups heavy cream
• 1 cup light cream
• 3/4 cup sugar
• 4 egg yolks, beaten
• 1 tsp vanilla
• 1/2 cup fudge sauce, warmed
• 1/2 cup peanut butter sauce, warmed
• 1/2 cup mini peanut butter cups, chopped

Add the creams and sugar to a heavy 3-quart saucepan.  Heat over medium heat, stirring constantly until mixture is very hot, but NOT boiling.  


Add about 1/2 cup of the hot cream to the beaten egg, whisking while pouring the cream in–this is called “tempering.”  While whisking the cream in the saucepan, add the egg/cream mixture back to the pot and stir constantly until mixture reaches 160 degrees OR coats the back of a metal spoon.


Remove from heat and cool to room temperature.  Add vanilla and stir.  Transfer to a covered container and store in the refrigerator until ready to use and/or well chilled. 


Follow your ice cream maker’s instruction for freezing.


To assemble the pops, add about 2-3 tablespoons of ice cream to each popsicle mold.  Add about 1 tablespoon of the chopped mini peanut butter cups on top of each .  Then add about 1 tablespoon of the fudge sauce followed by about 1 tablespoon of the peanut butter sauce to each mold.  Fill to within 1/8-inch of top of each with remaining ice cream.  Insert sticks in center, leaving about 1-2 inches of the stick free.


Freeze until firm, about 6 hours, preferably overnight.


**No nutritional info will be given due to variations in individual amounts and/or ice cream used in recipe.  Hey, it’s loaded with fat and calories–just enjoy!!!**

Ice Cream Orgasm Pops

Ice Cream Orgasm Pops

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