Berry Coulis Ice Cream

These past two weeks have been a whirlwind with travel and work, but now back to our regularly scheduled programming! Berries are in full force at the farmer's market and we've been spending all of our grocery budget there, but we can't complain. This past weekend we hit it up when we got back from our beach trip and got every fresh veggie and fruit available. This included blackberries and raspberries, and as with everything I do, purchased too much, and had to turn it into ice cream! Add a little triple sec and you are good to go! Cheers!

Ingredients:

Coulis:

2 tbsp water

4 tbsp granulated sugar

10 large blackberries

15 raspberries

Ice Cream:

1/2 tsp vanilla extract

3/4 cup granulated sugar

1 cup milk

2 cups heavy cream

5 egg yolks

2 tbsp triple sec

Directions:

Coulis:

1. On medium heat add your blackberries, 2 tbsp sugar and 1 tbsp water to a small saucepan 

2. Cook you blackberries down (5-8 minutes) until the water has burned off and the coulis starts to become thick

3. Follow the same steps for the raspberries in a separate pan

4. Remove both from heat and let sit while you prepare your ice cream

Ice cream:

1. In a medium saucepan on medium low heat, add sugar, extract, milk and 1 cup of heavy cream

2. In a separate bowl, whisk egg yolks together. Slowly pour warm mixture into the yolks and return to saucepan 

4. While whisking, bring custard mixture to a temperature of 165-170 degrees Fahrenheit

5. Once mixture is thick, strain into remaining heavy cream and chill for 1 hour in freezer or 8 hours in refrigerator

6. Once chilled pour into ice cream maker and follow the manufacturer’s instructions
7. Towards the end of the freezing process add the triple sec
8. Strain your coulis to remove seeds
9. Once ice cream has frozen, remove into container while swirling both coulis layer by layer