American Blackberry Rosewater Ice Cream




  • 2 cups whole milk
  • 6 large egg yolks
  • ½ to ⅔ cup evaporate cane juice (or your sweetener of choice)
  • pinch salt
  • 1 cup heavy cream, chilled
  • 1 Tablespoon rosewater
  • Juice of 1 lemon
  • 1 cup blackberries
  • 4 heaping tablespoons blackberry jam.


  1. In a medium bowl, whisk egg yolks, evaporated cane juice and pinch of salt until thick and light in color.
  2. Heat milk until very hot, but not boiling, in a 2-3 quart saucepan. While whisking, drizzle the hot milk into the egg mixture a little at a time.
  3. After all the milk has been added, pour the mixture back into the pan and cook over medium-low heat until the custard thickens and reaches 170 degree Fahrenheit.
  4. Remove from heat and pour through a fine mesh sieve into a clean bowl. Add the chilled heavy cream, rosewater and lemon juice. Stir well. Cover and chill until very cold.
  5. While custard is chilling, combine blackberries and jam in a small saucepan. Cook over medium heat for about 10 minutes, or until the berries pop a little, releasing their juices. Continue simmering until the juices and jam have thickened. Remove from heat and transfer to a bowl. Cover and chill for several hours until ready to churn custard.
  6. Churn ice cream custard base in an ice cream maker according to manufacturer directions. During the last few minutes of churning, add the blackberry sauce. Transfer the ice cream to a freezer-proof container and cover. Let harden for a few hours before serving.


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