Blackberry-lime ice cream

We made this the other day. I can’t think of a better use of blackberries. Well, except maybe the blackberry cordial I made last year (and hope to make again).

1 quart blackberries
4 large egg yolks
1/4 cup plus 1/3 cup sugar, divided
1/8 teaspoon kosher salt
1 cup milk
1 1/2 cups light cream
zest of 1 lime, peeled thinly into strips with a vegetable peeler

Mash berries with a food mill or food processor. Push through a fine sieve to remove seeds. There should be at least 1 cup purée.

In a large bowl, whisk together yolks, 1/4 cup sugar and salt. Stir milk, cream, lime zest and remaining 1/3 cup sugar together in a saucepan; scald over medium heat, stirring frequently. Once scalding temperature has been reached, remove lime zest and slowly whisk half of cream mixture into eggs, then pour back into saucepan over medium-low heat. Cook, stirring constantly, until thickened and mix coats the back of a spoon. Refrigerate until cool; add berry purée, and refrigerate several hours or overnight.

Churn in ice cream maker; freeze until firm enough to scoop. Makes 1 quart.

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