As promised, here is the follow up to last week’s post detailing my North Shore berry picking adventure at Russell Orchards. After making a tart with my freshly picked blueberries, I decided to go a different route with the blackberries: ice cream!
Earlier this summer I dedicated a post to sweet corn ice cream by Jeni’s Splendid Ice Cream. The ice cream was such a success that I bought her cookbook and decided that this was the perfect time to explore it! One recipe that caught my eye was a goat cheese and roasted cherry ice cream. Per usual, I decided to modify it a bit by substituting mascarpone cheese (one of my favorite sweet and savory ingredients) for the cream cheese and goat cheese. Instead of the roasted cherries, I used my hand picked blackberries and made her blackberry sauce. The result is a sweet, smooth and creamy ice cream layered with a tart blackberry sauce making for a perfect contrast of flavors.
Click here for the recipe.
Mascarpone Cheese and Blackberry Ice Cream
2 cups of fresh blackberries
1 cup of sugar
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
8 oz of mascarpone cheese, softened
1/4 teaspoon fine sea salt
1 1/4 cups heavy cream
2/3 cup sugar
1/4 cup light corn syrup
To make the blackberry sauce: Combine blackberries and sugar in a 1-qt. saucepan over medium-high heat, and cook, stirring, until thick, about 8 minutes; strain and chill.
Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the mascarpone cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water.
Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat, and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a rubber spatula, until slightly thickened, about 1 minute. Remove from the heat.
Gradually whisk the hot milk mixture into the mascarpone cheese mixture until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
Pour the ice cream base into the frozen canister and spin until thick and creamy. Pack the ice cream into a storage container, alternating it with layers of the blackberry sauce; do not mix. Press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.