Blackberry Lime Ice Cream
Serves: 1 Quart
  • 1½ cup half-and-half
  • 1 cup sugar
  • 1½ cup heavy cream
  • 4 large egg yolks
  • 1½ cup strained blackberry puree (make from 4 -4½ cups whole berries)
  • 1 Tbsp. lemon or lime juice, fresh or bottled
  1. Warm half-and-half and sugar in medium saucepan.
  2. Pour cream into large bowl and set mesh strainer over top.
  3. Slowly pour warm half-and-half into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
  4. Stir constantly over medium heat with heatproof spatula, scraping bottom as you stir until mixture thickens and coats spatula.
  5. Pour custard through the strainer and stir into cream. Mix in *puree and lemon juice then stir until cool over ice bath.
  6. Chill thoroughly in fridge and churn ice cream according to manufacturer's instructions within 4 hours of making mixture.
  7. *Blackberry Puree: 4 -4 ½ cups blackberries, heat, crush, strain.
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