– 2 cups heavy cream
– 1 cup whole milk
– 1 cup fresh blackberries (plus extra for serving)
– 2 tablespoons dried chamomile flowers
– ¾ cup granulated sugar
– 1 teaspoon pure vanilla extract
– ¼ teaspoon salt
– 3 large egg yolks
Creating Chamomile Blackberry Ice Cream is a rewarding process. Follow these easy steps to reach ice cream perfection:
1. Infuse the Cream: In a small saucepan, combine the heavy cream, whole milk, chamomile flowers, and sugar. Heat over medium until the mixture is warm but not boiling. Stir occasionally to help dissolve the sugar.
2. Steep the Chamomile: Remove the saucepan from heat and cover. Let the mixture steep for about 30 minutes to allow the flavors to enhance.
3. Strain the Mixture: After steeping, strain the mixture through a fine-mesh sieve to remove the chamomile flowers. Press the flowers lightly with a spatula to extract as much flavor as possible.
4. Prepare the Egg Yolks: In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.
5. Temper the Egg Yolks: Gradually add some of the warm cream mixture to the egg yolks, whisking continuously. This step, called tempering, prevents the yolks from scrambling.
6. Combine and Cook: Pour the tempered yolks back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
7. Chill the Base: Remove the saucepan from heat and stir in the vanilla extract and salt. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate until completely chilled, at least 4 hours or overnight.
8. Prepare the Blackberries: While the base is chilling, mash the blackberries with a fork until they are broken down. You can leave some chunks for texture if desired.
9. Churn the Ice Cream: Once the base is fully chilled, pour it into an ice cream maker according to the manufacturer’s instructions. Churn until it reaches a soft-serve consistency.
10. Incorporate Blackberries: In the last few minutes of churning, gently fold in the mashed blackberries, allowing them to swirl into the ice cream.
11. Transfer and Freeze: Scoop the ice cream into an airtight container and freeze for at least 4 hours or until firm.
12. Serve: Your Chamomile Blackberry Ice Cream is now ready to be enjoyed!