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.
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