Blue and Black Frozen Cream
Remember those frozen berries you saved in the freezer from last Summer? They will be perfect in this early Springtime recipe. It will give the taste of sunshine!
Ingredients
2 cups heavy cream
1 cup Whole Milk
1 1/4 cup sugar
6 egg yolks
16 ounces frozen whole berry blend or about 2 1/4 cups
3 1/2 Tablespoons Flour
1/2 Cup Brown Sugar
Instructions
In a saucepan over medium low heat, combine the heavy cream, milk, and sugar. Stir occasionally, heating the mixture until bubbles form around the edges. Remove from heat.
Meanwhile, whisk 6 egg yolks together in a bowl vigorously until pale yellow.
After you have removed the cream mixture from heat, remove a few tablespoons of the hot cream mixture from the pan, and slowly, whisking constantly, pour the hot cream mixture into the eggs. Do not add the eggs straight or they will scramble at the bottom.
Once you have added about 3 tablespoons of the hot mixture return the pan with the cream mixture to medium-low heat and slowly whisk in the entire egg mixture. Heat, stirring constantly, until thickened. (You should be able to dip the back of a spoon into the mixture and the cream should coat the back of the spoon. You can test this by dragging your finger through the cream on the back of the spoon and if it leaves a trail you’re done.) Don’t cook hotter than 160 degrees.
Remove from heat and chill in the refrigerator (for several hours or overnight).
Once the mixture is chilled, freeze according to your ice cream maker’s instructions
When the ice cream is almost done churning, take a spoonful of berry mixture *(see note) and drizzle it into the ice cream machine. Repeat with almost half of the mixture.
Transfer to a freezer-safe container a few scoops at a time, and freeze for at least four hours before serving.
Note
To make the berry mixture, add the berries, flour and brown sugar to a sauce pan and cook on medium low heat until the berries break down slightly and thicken to a sauce
