Whew! That’s some name for a recipe.
Let’s just get this said right off the top. Anything with blackberries is work. Blackberry seeds are hard and, in my opinion, not chewable and ruin the mouthfeel of a dish. So, you’re going to to have to strain them out. And since it’s a thicker syrupy jammy thing, elbow grease will be needed.
Having said that, I would not put you through it if the final product was not worth it. This ice cream is fanfreakingtastic. And it’s no churn. It doesn’t taste like a churned ice cream — it’s like a rich, frozen creamy whipped cream somethingorothersodelicious. Really, you can’t compare it to “regular” ice cream. It’s it’s own amazing thing.
The base recipe is from Woman’s Day August 2013 issue (I dare you to resist buying the magazine once you look at the cover). I’d never bought a Woman’s Day issue in my life, but that cover got me at the checkout stand. The original recipe is Black Forest and uses cherries. But blackberries were in season here and we had just picked some at Terhune Orchards, so there you go. And, because we’re fans of the Kashi Blackberry Graham granola bars and I LOVE me some cakey business in my ice cream, I added graham crackers to the mix. I think the base would be great with just about any fruit, so experiment with the flavors you love.
Let’s get to it.
14 oz fresh blackberries
1/3 cup sugar
2 1/2 Tbsp water
2 cups very cold heavy cream
1 14-oz can sweetened condensed milk
1 tsp pure vanilla extract
2 or 3 graham crackers (full sheets), crumbled but not pulverized
5 oz semisweet chocolate chunks (I buy Valhrona or Callebaut in a bulk bar and chop it myself)
Place blackberries, sugar, and water in a saucepan. Bring to a boil, then reduce heat and simmer (stirring frequently) until blackberries break down and it thickens into a thick syrup, almost jammy (took about 25 minutes for me, but may vary for you). Remove from heat and let cool until cool enough to touch. Push the blackberry syrup with a spoon through a sieve to strain out the seeds and any remaining solids.
In an electric mixer with the whisk attachment, beat the cream, condensed milk, and vanilla just until it holds stiff peaks (meaning it stands straight up with you dip the whisk in and then turn the whisk up). Mix graham crackers and chocolate chunks together first, then fold into the cream mixture.
Spread half the cream mixture into a loaf pan. Pour half the blackberry mixture on top and swirl deeply with a butter knife into the cream mixture to distribute throughout as a ripple. Spread remaining cream mixture, top with remaining blackberry mixture, and swirl again with a knife. Freeze until set, at least 4 hours. When set, cover with plastic wrap and keep frozen for up to 2 weeks.
Try to hold the family back so you get some for yourself. Or, better yet, don’t tell them unless they helped you strain the blackberries. Enjoy!