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Serves
4-6 (Depends on serving size)
Author Notes
Every summer I make jars of fruit syrups and love adding herbs that compliment the fruit and berries. One of my favorites is the combination of blackberry and basil. Not only is this great in drinks but it makes a great ice cream also. —sdebrango
Ingredients
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Blackberry Basil Syrup
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1 1/2 cups
Blackberries
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9
Basil Leaves
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1 cup
Sugar (If blackberries are really sweet decrease sugar by 1/4 cup)
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1 cup
water
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Custard
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1 1/4 cups
Heavy Cream
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1 1/4 cups
Whole Milk
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1/3 cup
Sugar
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1/2 cup
Blackberry basil syrup
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5
large egg yolks
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1 1/2 teaspoons
Pure Vanilla Extract
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1/2 cup
good blackberry jam to swirl or you can reduce the blackberry basil syrup by half so that it's jam like.
Directions
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For the Blackberry Basil Syrup: To a medium saucepan add your blackberries, sugar, water and 8 basil leaves. On high heat bring to a boil, then reduce to med/high and let cook for 20 minutes Only stir after all the sugar has dissolved. Take off flame and let it cool to room temperature.Pour through a sieve pressing the blackberries until just about all thats left is the seeds and a little pulp. Pour into a jar add a basil leaf and refrigerate.
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Heat your cream and milk over med/high heat until its hot but not boiling. Whisk your egg yolks with the sugar until thick and light yellow. Slowly add the hot cream/milk to the eggs whisking constantly. Pour back into the saucepan and cook on medium heat stirring constantly until it reaches a temperature of 170-175 or coats the back of a wooden spoon leaving a trail when you run your finger on the spoon. Remove from heat and place in ice bath to start the cooling process when cooled add the blackberry syrup and vanilla. Cover and chill in the refrigerator it should be very cold before you put in ice cream maker.
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When custard is cooled add to your ice cream maker following manufacuterers instructions, spoon some of the ice cream into your container, add some blackberry jam by the spoonfull, now another layer of ice cream and another of jam, end with ice cream layer. Place in freezer for at least 2 hours or longer, should be scoopable. You don't have to swirl the jam into the ice cream just layer it and when you scoop it will be swirled.
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking,
I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando.
I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.
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