A Cozy Kitchen officially got upgraded, didn’t it? What do you think? Like? Love?
Before we dive into this ice cream specimen above, I’d like to thank (and introduce you all) to one of my best lady friends, Teri Lyn Fisher. Besides being super weird and hilarious, she’s also an amazing food/interior photographer. And since she’s basically good at about everything, she also designed every element of this blog, as well as designed and took the beautiful banner picture.
I’d also like to give a huge thanks and shout-out to Paul. He took care of all the backend that goes into making a blog work. Everything–for the first time–is properly categorized, tagged, etc. It’ll make for searching for recipes (and other key words) a whole lot easier. He’s a pro at this stuff and I highly recommend getting in contact with him if you, too, need a little upgrade.
They both deserve lots of hugs…and cookies.
I think we should talk about ice cream now…
This semi-freddo–literal translation “half cold”–is made up of equal parts whipped cream and custard. Delicious. Decadent. Easy peasy.
Custards can be a little scary, I get this. But this one was pretty painless, and plus, having one of these digital thermometers make them basically foolproof.
Eggs, sugar, vanilla extract in a double-boiler (or a glass bowl set over a pot of simmering water). And then just whisk until pale, thick and smooth. You’ll want to keep an eye on it and when your thermometer reads 160F, take it off the heat and keep beating. I used a hand-mixer for the latter half.
My arms get tired…I also think this means I need to do push-ups.
Next you just fold the whipped cream into egg yolks stuff.
It’ll look pretty. Take a loaf pan and stick some parchment in it.
Pour the custard mixture into the loaf pan and drop 3 or 4 tablespoons of blackberry sauce onto the surface…
Make some swirls, go to town. Make it look fancy.
When it’s all frozen (about 4-6 hours), invert it onto a piece of parchment (or plate) and then it’s time for the big reveal!
This before and after situation was my favorite. Not sure I’ve ever met a before and after picture I didn’t love. This one was even better because I got to eat it.
Recipe adapted from Donna Hay
4 oz of blackberries
Pinch of salt
2 yolks, extra
1 teaspoon of vanilla extract
3/4 cup of granulated sugar
2 cups of heavy whipping cream
Pre-chill a 2-quart (or 2-litre) capacity metal tin in the freezer.
For the puree, add the blackberries and pinch of salt to the food processor until smooth. Set aside.
Place eggs, extra yolks, vanilla extract and sugar in a heatproof bowl over a saucepan of simmering water and, either by hand or using a hand-held electric mixer, beat for 6-8 mins, until thick and pale and 160F degrees. Remove from heat and beat for a further 6-8 mins or until cool (you can transfer to a standing mixer instead and whip for about 4 minutes).
Whisk the cream until medium-stiff peaks form. Gently fold cream through the egg mixture until well combined. Pour into a 2-litre capacity metal tin.
Spoon over the blackberry purée and use a spatula to gently fold it through the cream mixture for a swirled effect. Freeze for 6 hours or overnight before serving. Top with extra blackberries and serve with a few tablespoons of blackberry puree.