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| Photo Courtesy of brie en croûte |
Marbled Vanilla and Blackberry Ice Cream
vanilla mix:
16 fl oz (1 pint) heavy cream
1 vanilla bean, seeds only
6 oz egg yolks (that’s approximately 7 or 8 yolks, between 5.5 and 6 ounces is ok)
1/2 c sugar
1 fl oz (1/8 cup) water
blackberry or chocolate mix:
(try either one, the blackberry is great and what I have pics for but the chocolate will blow your mind!)
1-1/2 c blackberries or 3 to 5 TB cocoa powder, to taste
16 oz heavy cream
6 oz egg yolks
1/2 c sugar
1 fl oz water
You will probably want to
Preparing the mixes one at a time, whip the 16 oz of cream to medium peaks and then place in refrigerator to reserve.
Make a pâte à bombe by first putting the egg yolks in the mixer with the whisk attachment, turning it on high. The eggs will get to a pale yellow color when they are ready. You can let them continue beating until the sugar mixture is ready, but that shouldn’t be too long after the eggs are ready.
Meanwhile, combine the sugar and water in a small saucepan and put on high until it reaches 121 degrees C or 250 degrees F. Once it reaches this stage, quickly (but carefully!) pour the sugar mixture into the mixer and let beat until it comes to room temperature, or until it is just warm to the touch.
Add the vanilla bean seeds and whisk until incorporated. Fold in the reserved whipping cream. Transfer to a pitcher then refrigerate until you are finished making the other half.
To make the chocolate or blackberry half, you do exactly the same thing and then in the end just add the fruit or chocolate instead of the vanilla bean.
To blend the two together, pour at the same time into a large container to get a marbled effect. Freeze overnight or for 24 hours. You can either pour it into individual containers or make a large vat to serve from. The larger vat, however, will take a little longer to freeze so you’ll have to be more patient!
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Many thanks to brie en croûte!
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