Blackberry Ice Cream with Chamomile
Blackberry is a flavor that evokes memories of a warm sunny day. At it's heart, this ice cream has a lovely blackberry compote and chamomile-infused cream with notes of honey and vanilla that is sure to delight your taste buds.
Prep Time:
20 minutes plus cooling overnight
Cook Time:
37 minutes
Serves:
2 pints
Perfect for:
Kid Favorites
Birthday Parties
Summer Treats
Park Picnic
Ingredients
- 1/3 Cup sugar
- 1 Tbsp. cornstarch
- 2 Packages (6 ounces each) Driscoll's Blackberries
- 1 Tbsp. fresh lemon juice
- 3 Cups plus 3 tablespoons whole milk, divided
- 3 Tablespoons cornstarch
- 5 Tablespoons (2½ ounces) cream cheese cut into cubes
- 1 3/4 Cups heavy cream
- 3/4 Cup sugar
- 5 Tablespoons honey
- 1/4 Tsp. kosher salt
- 1/3 Cup dried chamomile
- 1 1/2 Teaspoons vanilla extract
- 1 Tbsp. vodka, optional
Directions
- WHISK TOGETHER sugar and cornstarch in a small bowl.
- SET ASIDE cornstarch mixture.
- PLACE blackberries into a small saucepan.
- ADD lemon juice.
- ADD cornstarch mixture.
- STIR to combine ingredients.
- COOK blackberry mixture over medium-low heat WHILE STIRRING occasionally until blackberries have broken down and sauce is thick and bubbly, about 10-12 minutes.
- ALLOW blackberry mixture to cool slightly.
- TRANSFER blackberry mixture a blender or food processor.
- PUREE blackberry mixture until smooth.
- PRESS blackberry sauce through a fine mesh sieve and DISCARD seeds.
- CHILL blackberry sauce in refrigerator until needed.
- WHISK 3 tablespoons milk with cornstarch in a small bowl until smooth.
- SET ASIDE cornstarch mixture.
- PLACE cream cheese in a medium bowl.
- SET ASIDE cream cheese.
- PLACE remaining 3 cups milk into a medium saucepan.
- ADD cream, sugar, honey, and salt.
- BOIL milk mixture over medium-high heat for 2-3 minutes WHILE STIRRING constantly.
- REMOVE milk mixture from heat.
- STIR IN dried chamomile.
- COVER milk mixture with lid.
- ALLOW milk mixture to steep for 20 minutes.
- STRAIN infused milk mixture through a fine mesh strainer lined with a cheesecloth and SQUEEZE cheesecloth firmly to recover all the liquid.
- RETURN infused milk mixture to saucepan.
- WHISK cornstarch slurry again until smooth.
- WHISK cornstarch slurry into infused milk mixture.
- COOK infused milk mixture over medium-high heat WHILE STIRRING constantly until mixture lightly coats the back of a wooden spoon, about 1-2 minutes.
- REMOVE infused milk mixture from heat.
- POUR ⅓ cup infused milk mixture over cream cheese.
- STIR cream cheese mixture until smooth.
- POUR cream cheese mixture back into saucepan.
- WHISK ice cream base until completely smooth.
- STIR IN vanilla and vodka (if using).
- CHILL ice cream base over ice bath for 30 minutes or CHILL in refrigerator 2-4 hours.
- POUR ice cream base into bowl of ice cream maker.
- CHURN ice cream until frozen according to manufacturer’s instructions.
- REMOVE loaf pan from freezer.
- REMOVE blackberry sauce from refrigerator.
- SPREAD ¼ of ice cream evenly into loaf pan.
- DOLLOP ¼ of blackberry sauce in several places over ice cream.
- SWIRL blackberry sauce gently into ice cream using a chopstick or butter knife.
- SPREAD another ¼ of ice cream evenly into loaf pan.
- DOLLOP another ¼ of blackberry sauce in several places over ice cream.
- SWIRL blackberry sauce gently into ice cream using a chopstick or butter knife.
- REPEAT steps until all blackberry sauce has been swirled into layers of ice cream.
- COVER loaf pan tightly with plastic wrap.
- CHILL loaf pan in freezer 4 hours or overnight.
- ALLOW ice cream to rest at room temperature 5-10 minutes before serving.
- PRE-FREEZE ice cream maker bowl according to manufacturer’s instructions.
- CHILL a metal loaf pan in freezer until needed.
- Adding a small amount of vodka creates a slightly softer ice cream that’s easier to scoop. Vodka is undetectable in finished ice cream.
