Blackberry Anise Ice Cream

By MJH

Ingredients

• 2 1/2 cups half & half
• 2 cups heavy cream
• 3/4 cups sugar + 2 Tb. divided
• 2 egg yokes
• 1 tsp. vanilla extract
• 1/2 tsp. anise extract
• Pinch of salt
• 1 1/4 cup fresh blackberries, chopped

Details

Adapted from aspicyperspective.com

Preparation

Step 1

Place a sauce pot over medium heat.

Add the half & half, cream, egg yokes, 3/4 cup sugar and salt.

Whisk well.

Continue to whisk as the mixture warms and thickens.

Bring to a low boil and remove from heat.

Stir in the vanilla and anise extracts.

Place the lid on the pot and refrigerate for at least four hours or overnight.

*If you're in a hurry, place in the freezer for 1 hour, but stir every twenty minutes.

Don't forget about it!

Chop the blackberries into small pieces.

Toss with 2 Tb. sugar.

Turn on the ice cream machine.

Place a sieve over the top to remove any egg clumps, and pour the ice cream mixture into the frozen ice cream bowl.

Churn for 20 + minutes until thick like soft serve ice cream, then add the blackberries and juices.

Churn another minutes or so, then scoop into an airtight container and freeze.