Cashiers Farmer’S Market Homemade Vanilla Ice Cream With A Fresh Blackberry Sauce

1. 1

   In a medium mixing bowl, beat the sugar into the eggs until thick and pale yellow. Beat in the flour and salt and set aside.

2. 2

   Bring the 1 2/3 cups of heavy cream and skim milk mixture to a simmer in a medium-sized heavy saucepan. Slowly beat the hot milk into the egg and sugar mixture. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk until the custard thickens slightly (it should coat the back of a spoon). Do not let the mixture boil or you will have scrambled eggs.

3. 3

   Pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly. Add the remaining 1 cup of cream and the vanilla. Mix well. Cover and refrigerate until well chilled or overnight. I prefer to let mine chill overnight.

4. 4

   Stir the chilled custard mixture and then freeze in your ice cream machine, according to the manufacturer's directions. This ice cream is delicious when it is at soft-serve stage. You can also freeze the ice cream for a firmer texture.

5. 5

   Fresh No-cook Blackberry Sauce

6. 6

   Process the blackberries in a food processor until smooth. Pour the sauce through a fine mesh sieve. Be sure to push as much fruit through as possible with a spatula or the back of a spoon, just leaving behind the seeds. Sweeten with sugar to suit your tastes. I only used a heaping teaspoon of sugar. Refrigerate until ready to use. This will hold for several days in the refrigerator. It is a delicious topping for ice cream and pancakes. It is also delightful mixed in with fruit smoothies.

* Per serving · 4 servings · Values may vary.

No additional tips available.