Blackberry Rose Geranium Ice Cream

“Blackberries and rose geranium are magic together,” declared the Chez Panisse Fruit cookbook.

So blackberries from my backyard and rose geranium leaves from someone else’s were pinched and dropped into my steaming cauldron. Voila, an ice cream that tastes like strawberry-flavored Starburst (the pink one).

This is based on a recipe from White on Rice Couple, to which I added rose geranium leaves.

Double bubble, toil and trouble.

Blackberry Rose Geranium Ice Cream Recipe

Yield: a little over 1 qt.
Cook Time: 5-10 minutes

* 1 1/2 c (375ml) Whole Milk
* 1 1/2 c (300g) Sugar
* 1 1/2 c (375ml) Heavy Whipping Cream
* 4 lrg Egg Yolks
* 1 t (5ml) Vanilla Extract
* 2 c (480ml) pureed Blackberries (approx. 4 – 6 oz baskets of berries)
* 1 T (15ml) fresh Lemon Juice
* 6-8 rose geranium leaves

1. Combine the milk and sugar in a saucepan and gently warm to just less than scalding.
2. While milk warms, put heavy cream in a large bowl and cover with a fine mesh strainer. Set aside.
3. Whisk egg yolks and vanilla extract in a medium bowl. Slowly pour the warm milk into the eggs, whisking constantly. Next pour the egg/milk mix back into the saucepan. Add the rose geranium leaves.
4. Heat the milk/egg yolk mix over medium heat, stirring constantly, until it coats the back of a spoon. Pour through the strainer into the heavy cream. Mix in the blackberry puree and the lemon juice.
5. Stir until cool over an ice bath. Cover and thoroughly chill in the refrigerator (at least a couple hours.)
6. Churn in your ice cream maker according to manufacturer’s directions.

Magic plus: rose geranium ice cream with Christina Ng’s str-ubarb pie. Barbeque, 2012. (photo courtesy of Brandon Sheffield)

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