1 cup creme fraiche or sour cream
1 cup cream
2 cups blackberries
1 cup dk brown sugar
4 egg yolks
time: 30 minutes active
churning: 25 mins
you will need:
blackberry, creme fraiche and brown sugar ice cream
Truly delicious. The three flavours here harmonize like a chior of angels.
Start by tossing the blackberries and 1/2 cup of sugar into a saucepan. Cook over a medium heat until the berries have softened and the sugar has dissolved. About 5 mins.
Put the berries and their juice in a blender or food processor and blitz. Strain the juice back into the saucepan. Squeeze as much juice from the berries as possible. Discard the pulp.
Taste for sweetness. Add up to another 1/2 cup sugar. Remember that it will not taste as sweet once it is frozen. Add the creme fraiche, cream and beaten egg yolks. Stir over a low heat until it has thickened and starts to bubble. Do not let it boil. Remove from heat and allow to cool.
Transfer to an ice cream maker and churn, according to manufacturer's instructions. Store in the freezer until ready to serve.