Blackberry Basil Ice Cream

1. 1

   For the Blackberry Basil Syrup: To a medium saucepan add your blackberries, sugar, water and 8 basil leaves. On high heat bring to a boil, then reduce to med/high and let cook for 20 minutes Only stir after all the sugar has dissolved. Take off flame and let it cool to room temperature.Pour through a sieve pressing the blackberries until just about all thats left is the seeds and a little pulp. Pour into a jar add a basil leaf and refrigerate.

2. 2

   Heat your cream and milk over med/high heat until its hot but not boiling. Whisk your egg yolks with the sugar until thick and light yellow. Slowly add the hot cream/milk to the eggs whisking constantly. Pour back into the saucepan and cook on medium heat stirring constantly until it reaches a temperature of 170-175 or coats the back of a wooden spoon leaving a trail when you run your finger on the spoon. Remove from heat and place in ice bath to start the cooling process when cooled add the blackberry syrup and vanilla. Cover and chill in the refrigerator it should be very cold before you put in ice cream maker.

3. 3

   When custard is cooled add to your ice cream maker following manufacuterers instructions, spoon some of the ice cream into your container, add some blackberry jam by the spoonfull, now another layer of ice cream and another of jam, end with ice cream layer. Place in freezer for at least 2 hours or longer, should be scoopable. You don't have to swirl the jam into the ice cream just layer it and when you scoop it will be swirled.

* Per serving · 4 servings · Values may vary.

No additional tips available.