2cupswhole milk or coconut milk, 480g; just over 16 ounces
4egg yolks, 72g
Scant 1/2 cup (90g)white sugar (honestly I think it could even do with 1/3 cup of sugar, but I like things on the less sweet side)
8ouncemarscapone
Zest of 1/2 lemon
1/2teaspoonvanilla extract
Directions:
Blackberry Compote
1cup8-9 ounces; just a bit over a pint blackberries
1tablespoonwhite sugar or evaporated cane juice
1tablespoonfresh lemon juice, about 1/2 lemon
Zest of 1/2lemon
Pinchsea salt
Instructions
Make the Ice Cream Base:
In a sauce pot, add milk, sugar, and vanilla. Heat over low flame and stir to dissolve sugar, about 2 minutes.
Vigorously whisk egg yolks in a separate bowl until they are light in color, about 1-2 minutes. Add 1/2 cup of the milk mixture into bowl and whisk in with egg yolks (this step is needed to temper egg yolks so they don’t curdle). Then pour the egg yolks into the sauce pot.
Heat sauce pot over low heat until mixture reaches 170 degrees.
Off heat, whisk in marscapone. Place in a bowl or tupperware. Cover and let chill in fridge for a few hours before mixing in ice cream mixer.
Make Blackberry Compote:
Place all ingredients in a saucepan and place over medium heat. Once mixture is vigorously bubbling, lower heat and simmer for 10-15 minutes. Occasionally stir and crush the blackberries with a spoon or spatula.
Remove from heat and let cool completely before layering with ice cream.
Assembly/Churning:
Before churning ice cream, place a bread loaf pan in the freezer. Then place marscapone mixture in ice cream machine and churn marscapone according to ice cream machine directions (this takes about 25 minutes in my Kitchen Aid mixer).
Make sure you have everything out (spoons, blackberry compote, small spatula) to layer the ice cream before the ice cream has fully churned. The layering process needs to be quick or it will become melty and messy quickly.
Once the ice cream has churned, place 1/3 of the churned ice cream in the cold loaf pan. Using a spoon, dollop in 1/3 of the blackberry compote. Use a the tip of knife to draw through the dollops and make a swirl pattern. Add another 1/3 of the ice cream on top, then more blackberry compote. Repeat until all ice cream and blackberry compote is used.
Place plastic wrap over the ice cream- make sure there is no air between the plastic and the ice cream (that’s how freezer burn happens). Place in freezer until it hardens, generally about 6 hours. Patience!