Blackberry,Peach Ice Cream With a Hint of Basil
One of my favorite summer fruit pies is the combination of blackberries and peaches. I also really love blackberries with basil and I make a blackberry basil simple syrup that I use for drinks and as a flavoring in many sweet dishes. It’s been really hot here in NYC and my thoughts have turned to ice cream so I took my favorite pie and turned it into a frozen treat. I made a custard base, added some of the blackberry basil syrup before pouring into the ice cream maker and then some sweet ripe peaches that I got at the farmers market. It’s really delicious, you only get a hint of the basil, and I think it adds a depth of flavor to the ice cream that is wonderful. The syrup can be used to drizzle on the ice cream, make a shake or ice cream soda it’s very versatile.
Blackberry Basil Syrup
2 cups blackberries
1 cup + 2 tbs sugar
4 basil leaves
2/3 cup water
Add everything to a saucepan and bring to a boil, continue to boil for 4-5 minutes. Remove from heat and let cool for about 15 minutes. Strain into a bowl pressing the blackberries so all that is left is seeds and a very small amount of pulp. Pour into a jar and refrigerate until cold. Overnight is best. Then you can proceed to clean the strainer removing every seed that is stuck in every tiny little whole.
1 1/2 cup heavy cream
1 1/2 cup whole milk
5 egg yolks
1/3 cup sugar
Place heavy cream and milk into non reactive saucepan and scald. Add egg yolks and sugar to a mixing bowl and whisk until thick and a lovely light yellow color. Add half of the hot liquid into the yolks whisking constantly (tempering the egg yolks) Pour back into the pan with the rest of the milk/cream, turn flame to med/high stir constantly until it becomes thick and coats the back of your spoon. You should be able to run your finger making a line on the back of the spoon that stays intact. If using a thermometer it should be 170 degrees.
Strain into bowl, cover with plastic directly on top of the custard and let it come to room temperature, then refrigerate overnight or until it reaches 40 degree’s or lower.
Making the Ice Cream
3/4 cup blackberry basil syrup
1 cup chopped peaches (peeled)
Mix the blackberry syrup with the custard and pour into ice cream maker, follow manufacturers instructions. When ice cream is the consistency of soft serve add the peaches and continue churning for a few more minutes or until it’s the right consistency.
Spoon into container and place in freezer for at least 2 hours or until it reaches a scoopable consistency.
You can post as many ice cream recipes as you’d like, I’m prepared now! This sounds delicious and the basil I can totally see working. Don’t you love getting all the little pieces out of the strainer?! Ha! It’s going to be a scorcher here in the next couple days too.
Thank you so much, the basil is great in the ice cream, so subtle but still detectable. We have a brief respite from the heat but in a day or two going to be back in the mid 90’s again. More ice cream and sorbet on the agenda!
Ooo!!! This ice cream sounds so very good! I love the use of herbs in sweets. Lovely job!
Thank you so much, love making ice cream can’t get enough in the summer!
This ice cream is truly stunning my friend, how beautiful 😀
What a wonder of a flavour combo!
Choc Chip Uru
Thank you so much, I know it’s winter where you live so berries and stone fruit are not in season, here they are plentiful and I love this combination, makes a glorious pie!!
Super good stuff! Yum!
Thank you so much.
I’m so happy ice cream season is here! Love your fruit and basil combination – this looks so good.
Thank you so much, me too ice cream is my favorite treat ever!!
I want to make some ice cream later this week, and this looks PERFECT. I love working with fresh fruit of the season and really like the marriage with the basil. Great recipe!
Thank you, blackberry and peach is my favorite flavor combination in pies or crumbles or ice cream. I hate the heat of summer but love the fresh fruit and veggies