I’ve been reading Sideways Stories from Wayside School to my fifth graders. On Thursday, we read my absolute favorite chapter: Maurecia. It’s all about this little girl who hates everyone/thing except for ice cream, but eventually gets tired of all the different flavors. Her amazing teacher Mrs. Jewls ends up making Maurecia-flavored ice cream which Maurecia can’t taste, but all the other children think is amazing. The teacher realizes her mistake: Maurecia ice cream is the flavor that Maurecia tastes when Maurecia isn’t tasting anything.
Debbie-flavored ice cream
I’m no Mrs. Jewls. But this is Debbie-flavored ice cream. At the very least, it’s inspired by her existence. This blackberry white chocolate chip ice cream is positively amazing. Sometimes, when you want to make birthday ice cream for somebody, you should really just wander around the grocery store and pick up ingredients. You’re playing with cream and sugar. What can go wrong?
Once I had already purchased the blackberries and white chocolate, I went online and started looking for a recipe. This is backwards. I’m pretty ok with that.
I came across this recipe, but it wasn’t working for me. For one, I didn’t have half-and-half. I also (whoops!) had only purchased one pint of blackberries. … so I kind of made things up, basing my methods loosely on the Pioneer Woman’s and loosely on what I do every time I make ice cream. What happened was amazing. Check it.
Natural light is important!
…so I take pictures of my food on the railing of my front porch… No bigs.
Blackberry White Chocolate Chip Ice Cream
loosely adapted from the Pioneer Woman
- 1 pint fresh blackberries
- 1 Tablespoon lime/lemon juice (I used lime because I had it, but I doubt it matters)
- 1/4 cup sugar
- 1 1/2 cups white chocolate chips
Make the blackberry “syrup” by combining the first three ingredients in a saucepan. Cook over low heat, stirring occasionally, for 20-30 minutes. Press through a strainer to get as much juice as possible. Set aside.
Pour white chocolate chips into a food processor. Pulse a few times to create smaller chunks, but not so much it turns into a powder.
- 1 1/2 cups milk (I’m a firm believer in 1% in ice cream, although all recipes call for whole)
- 3/4 cup sugar
- 5 egg yolks
- 1 1/2 cups cream
Pour the cream into a bowl, place mesh strainer over top. Whisk egg yolks together in separate bowl. Combine milk and sugar in saucepan. Cook over medium/low heat until hot and steamy.
Whisk a small portion of the milk mixture into the egg yolks. After tempering the egg yolks, add to the milk mixture. Cook over low heat until thickened, stirring constantly. Pour through mesh strainer into the cream. Whisk to combine. Mix in the blackberry syrup. Chill thoroughly in an ice bath or in the refrigerator.
Right before freezing, mix in the white chocolate chips. Pour into ice cream maker and freeze according to manufacturer’s directions.