Wild Blackberry & Sumac Ice Cream

Wild Blackberry & Sumac Ice Cream

Blake Hill Farm is surrounded by wild blackberries and sumac, and our jam celebrating these wild fruits creates a deliciously fruity ice cream - top with a dash of maple syrup!

Serving Size: 4 quarts

12 egg yolks

1 cup sugar

4 cups whole milk

2 cups heavy cream

3 tsp vanilla extract

Blake Hill’s Wild Sumac infused Blackberry Jam

Instructions

1

In a medium saucepan, add egg yolks and sugar and whisk until well combined

2

In a small saucepan, heat milk over medium heat until it starts to simmer - do not stir

3

Slowly add the warm milk to the saucepan with egg mixture, whisking vigorously to create your custard base

4

Return the custard base to heat and cook to 165°F, stirring constantly. Be careful not to boil or eggs will curdle

5

Remove custard base from heat, stir in heavy cream and vanilla, pour into airtight container and refrigerate for 24 hours

6

Remove container from the fridge and pour custard base into an ice cream maker with 2 Tbsp Blake Hill Wild Sumac infused Blackberry Jam and churn according to ice cream maker’s instructions

7

Ten minutes into churning, add 2 Tbsp Wild Sumac Blackberry Jam and complete the churning process

8

Return ice cream to the freezer for at least 2 hours

9

Scoop ice cream into a bowl and Enjoy!

Wild Blackberry & Sumac Ice Cream

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