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The cooking time is just the time for what is made on the stove-top. It does not take into consideration the amount of time needed to chill the custard before putting it into the ice cream maker!
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Recipe yields 1.5 quarts of ice cream.
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Blackberry Syrup:
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1. Place blackberries and 3 tablespoons of granulated sugar in a medium pot and cook, covered on medium heat for about 20 minutes or until the blackberries have fallen apart and the juice is thick and syrupy!
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2. Strain blackberries through a sieve over a bowl, reserving just the syrup in the bowl, not the seeds! You will want to squish the berries against the strainer really well to get all of the juicy goodness out!
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3. Set syrup aside while you make the custard.
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White Chocolate Custard:
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1. Place 1 cup of the heavy cream in a medium saucepan and cook over medium-low heat until bubbling around the edges. You don't want to boil it though!
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2. Once cream is bubbling around the edges of the pan, remove from heat and pour in the white chocolate chips... But wait about 1 minute to stir the mixture.
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3. After you have thoroughly combined the white chocolate and cream, stir in the remaining cup of heavy cream and the blackberry syrup and then pour the mixture into a medium-sized non-metal bowl. Place a strainer on top of the bowl.
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4. Return the pot to the stove (it's ok if there is a little white chocolate/cream mixture around edges).
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5. Put the cup of whole milk or half-and-half and the 1/2 cup granulated sugar into the pot, stir, and cook over medium heat until sugar has dissolved.
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6. While you are waiting on the sugar to dissolve make sure your egg yolks are ready. They need to be in a small-medium sized heatproof bowl and you will need a whisk handy.
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7. Once milk and sugar are heated through, but not boiling, you need to temper the eggs. While whisking the egg yolks, slowly pour half of the warm milk in, making sure not to cook the eggs! The whisking is important!
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8. Place the pot, containing the remaining half of the warm milk, back on the stove and pour the tempered eggs in. Cook over medium-low heat stirring constantly with a wooden spoon if possible.
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9. Cook the mixture until it reaches the custard stage, or 165 degrees F, or when you can draw a line down the back of the spoon with your finger and it stays.
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10. When it has reached custard stage, strain the mixture into the blackberry cream mixture and add salt and vanilla. Stir to combine.
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11. Cover the bowl with plastic wrap, making sure the wrap touches the surface of the custard to prevent a skin from forming. Refrigerate mixture at least 6 hours but overnight is much better.
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12. Once chilled pour it into an ice cream maker and process according to manufacturer recommendations.
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Enjoy!
