Blackberry Ice Cream

A great way to showcase and enjoy fresh blackberries this summer is in this fruitylicious, creamy, beautifully purple-hued ice cream.  It takes a little time to make and you do need an ice cream maker, but if you love blackberries this will be a worthwhile treat.

Recipe: 
Blackberry Puree
2 cups fresh blackberries
1/3 cup sugar
Cream Base
4 extra large egg yolks
1/2 cup sugar, divided
1 3/4 cups heavy cream
3/4 cup 2 % milk
1/4 tsp kosher salt
Combine the berries with the sugar in a small saucepan and stir well, put on medium heat and cook, stirring frequently, until the berries are soft and the liquid they release has reduced some, about 10 mins.  Let cool slightly, the transfer the berries and their juice to a food processor and puree until smooth.  Strain half of the puree through a mesh strainer and discard the solids.  Combine the strained and unstrained berries together, cover and refrigerate.  For the base whisk the yolks in a heatproof bowl, then whisk in 1/4 cup of the sugar, set aside.  In a heavy saucepan, stir together the cream, milk, salt and remaining 1/4 cup sugar and set the pan over medium-high heat.  When the mixture just approaches a bare simmer, reduce the heat to medium.  Carefully scoop out about 1/2 cup of the hot cream mixture and add to egg mixture while whisking the eggs constantly.  Repeat adding another 1/2 cup of the hot cream mixture to the egg yolks, whisking constantly.  Then using a heat proof rubber spatula/spoon, stir the cream in the saucepan as you slowly pour the egg-cream mixture into it.  Cook the mixture over medium heat, stirring constantly, until it is thickened and coats the back of a spatula, about 2 minutes longer.  Strain the base mixture through a mesh strainer into a clean container, set container over an ice bath and stir mixture occasionally until it is cool.  Remove container from ice bath, cover with plastic wrap and refrigerate at least 2 hours till chilled.  Whisk together the blackberry puree with the base mixture and freeze in your ice cream machine about 20 minutes or according to manufacturers instructions.  Transfer to a container, cover and put in freezer until frozen as desired and a scoop-able consistency, about 4 hours or overnight. 

This recipe is adapted from Sweet Cream and Sugar Cones, a great ice cream recipe book, available here:
http://astore.amazon.com/rosscoubak-20/detail/1607741849

Enjoy!

Raspberry Linzer Bars with Sweet Almond Glaze

Juicy fresh raspberries are layered between a buttery sweet crust and topping infused with the bright flavors of  lemon zest, the final touch is a drizzle of almond glaze to make this a decadent Linzer delight!

 

  

Recipe

Crust

3 cups all purpose flour

3/4 cup granulated sugar

3/4 cup light brown sugar

1/2 tsp kosher salt

grated zest of 1 lemon

3 sticks (12oz)  cold unsalted butter, cut into chunks

Filling

4 cups fresh raspberries

1/3 cup granulated sugar

1 1/4 Tbsp cornstarch

Glaze

1 1/2 cups sifted confectioners sugar

5 Tbsps heavy cream

1/2 tsp pure almond extract

 

Line a 9 X 13" pan with parchment paper or aluminum foil and spray generously with baking spray.  Note - for thicker bars prepare in a 9 X 9" square baking dish.  Preheat oven to 350 degrees. In the bowl of a food processor fitted with a metal blade pulse together the flour, sugars, salt and lemon zest.  Add the butter and pulse until blended and a coarse meal.  Place 3/4 of the crust mixture onto the bottom of the pan and press firmly to make an even layer on the bottom and slightly up the sides.  I use the bottom of a 2" metal pie pan for easy pressing (see pic below).  Bake in center of the oven until golden brown, about 15 mins, ~ this is when your house will start smelling so good! Remove from oven and let cool.  Reserve the remainder of crust mixture in the refrigerator.

For the filling, stir together the raspberries, sugar and cornstarch, heat on med and simmer, stirring often, until the sugar dissolves and the berries are juicy but not completely broken down, about 2 mins.  Transfer to a metal bowl and let cool.  Spread the cooled filling over the crust.  Crumble the chilled crust mixture over the filling.  Bake about 25 mins until golden and bubbly.  Let cool completely.

For glaze, in a bowl combine the sugar, cream and extract.  Whisk together until combined.  Place glaze in a piping bag and snip a small opening in the end of bag with a scissor.  Pipe over the top of bars in a crisscross pattern.  Refrigerator until chilled, about 1 hour.  Cut into bars.

  Recipe adapted from Sugar Mama's Bakeshop from book "Home Baked Comfort"

Original Recipe and lots more delicious ones can be found in this book, available here:

http://astore.amazon.com/rosscoubak-20/detail/1616282002

Enjoy!