Homemade Blackberry Icecream
What’s not to love??
First of the season Blackberries from our own bushes, sweetened with raw honey from our own hive. Samples of organic milk and cream we are trying out for the store and wonderful Happy Chook Company Free Range Eggs (also available in store).
5 Free Range Eggs Yolks
130gm Raw Honey (Malfroy’s Gold is the next best thing after bees of your own..)
250ml Unhomoginised Organic Milk
500ml Organic Cream
1 x Pure Earth Naturally Pollinated Vanilla Bean
350gm Fresh Blackberries – half smooshed
Spilt and scrape vanilla bean – add to milk and cream. Heat mixture until just before simmering. Don’t let boil!
Whisk egg yolks and honey togeather until creamy in colour and texture.
Slowly pour milk mixture into egg mixture whisking constantly. Careful not to let eggs scramble from the heat.
Return to a clean pan and over a low heat stir with a wooden spoon until mixture thickens sticks to the back of the spoon.
We added the blackberries along the way while cooking the custard to get the flavours going with the heat. You could add whole blackberries later when the icream is in the machine instead – or as well.
Let mixture cool in the fridge for as long as you can bear it before pouring into icecream machine. Our batch took about 40mins unitl it was ready to pull out and eat.