PREP TIME: 30 MINUTES
COOKS IN: 10 MINUTES
- 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.
- In a medium bowl, whisk egg yolks, evaporated cane juice and pinch of salt until thick and light in color.
- 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.
- 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.
- 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.
- 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.
- 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.