Ingredients:
- 2 cups blackberries, plus blackberries for garnish
- 1 ¼ cups whole milk
- 1 ¼ cups heavy cream
- Salt
- 4 egg yolks
- ¾ cup sugar
- 1 Tablespoon cornstarch
- 1 teaspoon Blackberry Balsamic Vinegar --- I use a tablespoon because I love it :-)
- Mint (for garnish...optional)
Directions:
- In a blender or food processor, process the blackberries until smooth
- Pour the puree through strainer over a large bowl
- Cover and refrigerate until ready to use (discard the seeds in strainer)
- In a heavy saucepan over medium-high heat, combine the milk, cream and a pinch of salt. Bring to a simmer, then remove from the heat.
- In a large bowl, whisk together the egg yolks and sugar until combined. In a small bowl, stir together the cornstarch and 1 Tablespoon water.
- Gradually pour the hot milk mixture into the yolk mixture, whisking constantly.
- Return the mixture to the same saucepan, place over medium-low heat and whisk in the cornstarch mixture.
- Continue to cook, stirring slowly and constantly with a wooden spoon, until the custard thickens (about 5 minutes); do not let it boil.
- Pour the custard through strainer set over a clean bowl and stir in the balsamic
- Refrigerate the custard until cold, at least 1 hour or up to overnight.
- When ready to freeze, stir the puree into the custard.
- Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions.
- Transfer to a container, cover and freeze until firm, at least 4 hours or up to 3 days.
- When ready to serve, scoop into cups or bowls and garnish with mint...also drizzle a little more balsamic for fun!