Delightfully tart and jammy.
But when the thermostat starts to climb, it's worth working with direct heat on the stovetop if that means keeping the oven off and the kitchen cool. Especially when it comes to blackberry ice cream, where the fruity base can benefit from the deeper, jammy flavors cultivated by direct heat.
After the reduction, I strain the mixture to extract the concentrated blackberry purée and remove the bitter seeds. In the end, I discard about 10 ounces of seedy pulp, leaving me with about 20 ounces of concentrated, lightly sweetened blackberry purée. This is cut with a splash of fresh cream, giving the base all the structure it needs to churn up thick and light down the road.
If the berries are particularly sweet and mild, the base can be doctored with a splash of lemon juice to cut through the cream's richness and a pinch of cinnamon to amp up their aroma . A few teaspoons of bourbon can help with the ice cream's aroma as well.However the base is adjusted, it needs to be refrigerated until thick and cold, no warmer than 40°F .
. Likewise, the specific flavor of the ice cream can vary wildly depending on the quality of the fruit.It would be the perfect scoop to serve atop a
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