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Blackberry Straciatella Ice Cream
In a small sauce pan, combine blackberries, sugar and lemon juice. Cook over low heat for 20 minutes, stirring occasionally to prevent scorching. Remove from heat and run through a sieve with a bowl underneath it, pressing the berries through to get as much juice and pulp out as possible. Return to pan and whisk in the cornstarch, then bring to a light boil until the mixture has thickened sligh. . .
Prep Time: 00:00
Cook Time: 00:00
1 cup blackberries, fresh or frozen
1/4 cup sugar
1 tbsp. lemon juice
1 tsp. cornstarch
1 1/2 cups
1 cup sugar
5 large egg yolks
2 cups heavy whipping cream
4 oz of semi-sweet chocolate
1In a small sauce pan, combine blackberries, sugar and lemon juice. Cook over low heat for 20 minutes, stirring occasionally to prevent scorching. Remove from heat and run through a sieve with a bowl underneath it, pressing the berries through to get as much juice and pulp out as possible. Return to pan and whisk in the cornstarch, then bring to a light boil until the mixture has thickened slightly, about 2-3 minutes. Place back in bowl and chill completely.
2To make the ice cream custard, heat half & half and sugar over medium heat until heated thoroughly. Beat the egg yolks in a bowl, then slowly beat in the half & half so that the eggs don't cook. Return to the pan and cook over medium low, stirring constantly, until the mixture is thickened, about 5-8 minutes. Once the custard has finished cooking, place in a clean bowl and place plastic wrap on the surface. Refrigerate until cold, then stir in 1 cup of the whipping cream and the blackberry mixture.
3Prepare your ice cream maker for mixing. In a clean bowl, beat the remaining cup of whipping cream with your electric beaters until soft peaks form.
4Place chilled custard and whipped cream in the canister of the ice cream maker, and give it a few gentle stirs. Don't worry if there are bits of unincorporated whipped cream-- the churning will take care of that.
5Churn according to your ice cream maker's directions. Melt down the chocolate either in the microwave or over a double boiler, and drizzle into the ice cream during the last five minutes of churning. Once the ice cream has finished (it should reach around 20° f. Place in a freezer safe container and place in freezer for 4-6 hours, or until the ice cream has reached a fairly firm, but still scoopable consistency. Makes approximately 1.5 quarts.
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