This rich berry ice cream has hints of rosemary, basil, vanilla, and brown sugar.
Ingredients
For the blackberry reduction:
- •473 ml (2 cups) blackberries
- •118 ml (1/2 cup) vanilla sugar*
- •Pinch of salt
For the ice cream base:
- •118 ml (1/2 cup) milk
- •Pinch of salt
- •473 ml (2 cups) heavy cream
- •227 grams (8 ounces) cream cheese, at room temperature
- •355 ml (1 1/2 cups) brown sugar
- •15 ml (1 tablespoon) vanilla
For the blueberry reduction:
- •710 ml (3 cups) blueberries
- •237 ml (1 cup) vanilla sugar*
- •59 ml (1/4 cup) corn syrup
- •Pinch of salt
- •30 ml (2 tablespoons) dried rosemary, finely ground
- •15 ml (1 tablespoon) dried basil, finely ground
- •Finely grated zest of 2 lemons, and juice of half a lemon
*Vanilla sugar is made of sugar and vanilla beans or sugar mixed with vanilla extract.
Preparation
- For the blackberry reduction: In a medium pan, combine the blackberries, sugar, salt, and 59 ml (1/4 cup) water. Simmer until blackberry juice has been released. Strain through mesh strainer. Set aside and let cool.
For the ice cream base: Mix milk, salt, heavy cream, cream cheese, brown sugar, and vanilla in a blender until it puffs up a bit, 1 1/2 to 2 minutes. Add blackberry reduction and blend another 90 seconds.
For the blueberry reduction: In a medium saucepan combine the blueberries with the vanilla sugar, corn syrup, salt, ground rosemary, and ground basil. Add lemon zest of 1 lemon and light squeeze of half a lemon. Watch for seeds. Cover and refrigerate overnight.
The next day, re-blend blackberry cream base for 90 seconds to 2 minutes. This will puff the cream back up for a smoother texture. Churn using an ice cream maker according to manufacturer’s directions. While churning, add in zest of one lemon.
Transfer the churned ice cream to a container, and swirl blueberry reduction. Freeze for 4 hours.