Blackberry Ice Cream

We made blackberry ice cream yesterday and it turned out very nice. It's not so hard to make your own ice cream, particularly if you have an electric ice cream maker--although it kind of takes the fun out of working for the treat.

The recipe was:

2 cups of berries

2 egg yolks

2 cups of cream

1 tablespoon arrowroot flour

1/2 cup of honey

We doubled the recipe and it ended up making about 3 quarts. So far it has seemed to store well and has not turned to a frozen rock in the freezer.

First the berries must be mashed. My recipe said to put them through a food processor, which really mashed them up and made the ice cream a pretty purple color, though if I was to make it again I would either strain out the seeds or just mash by hand with a potato masher.

Then the eggs must be separated. Put the yolks into a mixing bowl and beat them up a bit. I save the whites to make meringues. When I make this again I'll add an extra yolk because I think it would make it turn out a little better.

Then add the cream to the eggs and mix them together well.

Next measure the honey and arrowroot and add it to the bowl, along with the mashed blackberries. The honey flavor did turn out rather strongly. The recipe had called for maple syrup, but we didn't have any, so perhaps it would have been a better choice of sweetener, if you don't like the flavor of honey.

Mix everything very well, pour into an ice cream mixer. I think every mixer is different, but for ours you surround the ice cream with crushed ice and salt.