Before last summer when I made these blackberry oatmeal pie bars, I didn’t think I liked blackberries. And that was solely based on the fact that I wasn’t a fan of raspberries. And that was based on the fact that I don’t really like the tough seeds that raspberries contain. I’m slightly ashamed to admit to this picky way of thinking to you guys (though Kyle will tell you that I am actually a picky eater – ??) but I quickly found out that baking and puréeing fixes the tough seed issue.
And so this blackberry brown sugar buttermilk ice cream was born in my head. A perfect swirl of smooth and tart blackberry sauce ripples through sweet buttermilk ice cream and together, the two blend beautifully. I’ve been looking forward to making buttermilk ice cream for ages and I finally came across a recipe that appealed to me: one with a good ratio of eggs to cream to buttermilk. It’s suuuper creamy, thanks to its six egg yolks, and the brown sugar adds a bit of extra sweetness – it’s really lovely with the blackberry swirl! Scooped into an old fashioned sundae glass and topped with a little hot fudge, could you ask for a more delightful late-summer ice cream treat?
Blackberry Brown Sugar Buttermilk Ice Cream
source: buttermilk ice cream recipe adapted from Smitten Kitchen
The addition of the brown sugar in this recipe is a happy accident on my part. I had forgotten that I was completely out of white sugar when I started the recipe but I’ll never make this ice cream again with anything but brown sugar.
For the blackberry sauce:
- 2 cups fresh or frozen blackberries
- 1/2 cup brown sugar
- 1 tsp lime juice
For the ice cream:
- 2 cups heavy cream
- 1 1/4 cup brown sugar
- 6 large egg yolks
- 2 cups buttermilk
- 2 teaspoons pure vanilla extract or half a vanilla bean, scraped and simmered with the cream
- Pinch of Kosher salt
- To make the blackberry sauce: In a small saucepan set over medium heat, stir the blackberries, sugar, and lime juice together. Simmer the berries for 15, until they have softened and have started to burst, aided by some occasional mashing with the back of a spoon. Allow the mixture to cool down for 30 minutes. Transfer the berry mixture to a blender and purée until relatively smooth – it won’t be completely smooth because of the seeds. Press the mixture through a mesh sieve into a medium bowl; discard the waste in the sieve. Cover and chill the blackberry sauce completely. This can be done 2-3 days in advance.
- To make the ice cream: In a large, heavy saucepan set over medium heat, stir the heavy cream and one cup of the sugar together until uniformly combined. Bring the mixture to a simmer. Meanwhile, lightly whisk egg yolks and remaining 1/4 cup of sugar together in a medium bowl. If you have a silicone pot holder or baking mat, place the bowl on top of that to prevent it from skipping around in the next step.
- Remove the saucepan from the heat and using a ladle, slowly drizzle a ladle of the cream mixture into the yolks, whisking it constantly while you drizzle to keep the eggs from curdling. Repeat 3 more times to warm up the yolks and then pour the yolk mixture back into the cream in the saucepan, again whisking constantly. Cook over low heat until the mixture is thick enough to coat the back of a spoon. Strain the mixture into a large bowl and whisk in the buttermilk, vanilla, and salt. Allow the mixture to cool to almost room temperature then cover the bowl and place it in the refrigerator to cool completely (overnight is best to allow the flavor to meld). Freeze it in an ice cream maker according manufacturer’s directions. After transferring the churned ice cream to its container, dollop the blackberry sauce by the tablespoonful into the ice cream and swirl it around with a knife. Serve immediately as soft-serve or freeze until completely firm, about 6-8 hours.