The tang of the buttermilk cozies right up to the sweetness of the blackberries in this simple ice cream.
I made the custard the night before and refrigerated overnight.
- 1 pint blackberries washed and dried
- 5 leaves fresh sage
- 2/3 cup water
- 1/3 cup sugar
- 1 lemon juiced
- 1 tbsp corn starch
- 2 cups buttermilk
- 5 egg yolks
- 2 cups half and half
- 1 1/2 cups sugar
- 1 tbsp vanilla
- Rinse and drain the blackberries. Pat dry and cook in a 1 3/4 quart pot with clean sage leaves, lemon juice, 1/3 cup of sugar and 2/3 of a cup of water
- Cook on low heat for 20 to 25 minutes. Let cool and strain, mashing the mixture with the back of a wooden spoon to get out as much juice as possible. Set aside
- In 3 quart pot bring 1/2 and 1/2 and cornstarch to just simmering, look for bubbles on the side of the pan and a slight shimmering effect. Remove from heat and set aside for a minute or so.
- In a medium sized bowl, beat 5 egg yolks, add 1 1/2 cups sugar and 1 1/2 cups buttermilk with a whisk until sugar is dissolved - about 5 minutes
- Add 3/4 cup of heated milk a little at a time (tempering) to the egg yolk mixture. This should be done slowly to avoid cooking the eggs. Add the egg mixture to the half and half and heat over low heat until it coats the back of a spoon and has thickened to a custard
- Add the final 1/2 cup of cold buttermilk to a large bowl. Strain the custard through a fine mesh sieve into the buttermilk and stir to blend
- Add vanilla to the custard and then the juice from the berries
- Stir until blended and cover. Refrigerate
- I let it sit overnight and then churned for about twenty minutes next morning