- 3 1/4 to 4 cups whole fresh or frozen blackberries, rinsed
- 1 cup Coconut Milk
- 3/4 cup Organic Coconut Palm Sugar
- 2 cups Coconut Milk Cream, divided use
- 6 eggs yolks
- 1 tsp vanilla
- 1/2 cup raspberries, rinsed & diced
- 1/2 cup blueberries, rinsed & halved
- zest of 1 lemon
Place the blackberries in a food processor and pulse until they are all pureed. (If you have a juicer I bet it works wonderfully for this process, but sadly I don’t have one.) Remove the processing blade and whisk in the Coconut Milk. Place a sieve over a medium bowl and pour the blackberry juice, coconut milk mixture into the sieve and using a rubber spatula press the milky juice through it into the bowl. This will take a bit but at the end you will only have the seeds and a little amount of pulp left in the sieve. Discard the seed and pulp residue.
Prepare an ice bath for use later in this recipe. In a large metal bowl place ice and water, then place a smaller metal bowl into this mix, being careful not to get any ice or water into the smaller bowl. Pour 1 cup of the Coconut Milk Cream into the smaller bowl to chill until needed.
Using a medium saucepan combine the now strained blackberry juice coconut milk mixture, the coconut milk cream and the Organic Coconut Palm Sugar. Over medium heat with a wooden spoon stir until the sugar has completely dissolved and the mixture just starts to steam. Remove from heat.
In a bowl whisk the 6 egg yolks together. Whisking constantly slowly pour the heated cream mixture into the eggs yolks. Return this mixture to the saucepan and over medium heat cook while stirring until the mixture has thickened. (Because of the Coconut Milk and Cream this takes a bit longer, about 20 minutes. Note that this mixture will not reach the thickened state of cow’s milk product, but it does work well for ice cream.) Once the mixture has thickened a bit then pour it into the cold cream over the ice bath and whisk well to cool. Remove this bowl from the ice bath, wrap with plastic wrap or cover tightly and refrigerate for 2 to 3 hours.
Using your ice cream maker, pour the chilled blackberry ice cream batter into the machine and process as per your particular machines instructions. Ours takes 20 minutes to complete the churning process. In a large bowl add the diced raspberries, halved blueberries, vanilla and the lemon zest. Add the churned ice cream to these and fold everything together. Place the ice cream in a plastic air tight container and freeze overnight before serving. (I reuse old ice cream buckets from the store that I kept for just this reason.) The ice cream freezes hard, but softens quickly. Or if you enjoy the texture of soft serve then freeze for only 2 to 4 hours before serving.
Suggestions: I would not suggest adding any lemon or lime juice to this recipe. I’ve tried it and it doesn’t work well with the organic ingredients. You end up with an overwhelming lemon taste that is not sweet in any way. This recipe would work with any types of berries. Adding the diced and halved berries are not necessary, the blackberries have an amazing taste all on their own. I generally have a problem digesting ice cream due to the milk product used, but this ice cream gives me no problems at all. I completely loved how it turned out.