Blackberry Wine Ice Cream
For the ice cream base:
- 6 large egg yolks
- 2 cups heavy cream
- 1 cup milk
- 1/2 cup sugar
- 1/2 cup sweet blackberry wine
For adding to the ice cream:
- 10-12 large blackberries, slightly crushed, plus more for garnish (both optional)
- 3/4 to 1 cup seedless blackberry preserves
- In a heatproof bowl, whisk the egg yolks. In a saucepan, combine the cream, milk and sugar and just barely bring to a simmer over medium heat, stirring gently to dissolve the sugar, about 4 minutes. Gradually whisk the hot cream into the eggs yolks, pouring a little of the hot liquid in, then whisking, repeating until all the hot liquid is whisked in; return the mixture to the saucepan. Cook over medium heat, stirring constantly, until the custard is thick enough to coat the back of a spoon, about 5 minutes; do not let the custard boil or it will curdle.
- Strain the custard into a bowl. Stir in the blackberry wine (start with a small amount, say 1/4 cup and go up if necessary, to taste; don’t add more than 3/4 cup or the mixture may not thicken as much). Cover and refrigerate until thoroughly chilled, about 1 hour or as much as overnight (chilling overnight highly recommended).
- Once ready to churn, add the custard to the churn and, if using, add in the slightly crushed blackberries and any juices. Freeze according to the manufacturer’s instructions.
- Place the blackberry preserves in a bowl and stir well to loosen. Once the churn is done, place a layer of ice cream, about half, in a wide, shallow freezer-safe container. Dollop half of the blackberry preserves over the ice cream, then the rest of the ice cream in another layer, and end with the rest of the preserves. Using a knife, quickly swirl it through the ice cream to swirl the preserves. Don’t over swirl. Depending on how firm you like your ice cream, the mixture may need to set up further in the freezer. Place a lid on the ice cream container and freeze for as little as two hours or as much as eight hours. Serve with a few fresh blackberries and enjoy.