Blackberry Maple Ice Cream
Photography: Devin Richter Recipe: Katie Lew
Makes 1 quart
Active time: 30 minutes
Chilling time: Several hours
1 pint blackberries (about 2 cups)
¼ cup water
½ cup maple syrup, divided
1 ½ cups whole milk
2 cups heavy whipping cream
6 Tablespoons sugar
1 teaspoon vanilla extract
¼ teaspoon maple extract
- Make a blackberry syrup: Place the blackberries, water, and ¼ cup of the maple syrup in a medium saucepan. Bring to a simmer over medium heat, and then lower the heat to low. Simmer on low for 10 minutes, when the berries begin to release some of their juice. Mash the berries with a potato masher or large wooden spoon. Continue to simmer five minutes more. Strain the syrup through a fine mesh sieve into a smaller pot, and then simmer until reduced to ½ cup. Cool completely in the refrigerator, at least 3 hours.
- After the syrup has cooled for several hours, stir together the remaining ¼ cup maple syrup, milk, cream, sugar and extracts in a large bowl. Stir in the blackberry syrup with a wooden spoon until sugar has completely dissolved and no longer feels gritty.
- Pour the ice cream mixture into the frozen drum of an electric ice cream maker and process according to the manufacturer’s instructions. This usually means churning the ice cream for about 20 minutes, or until it thickens to a frozen-yogurt consistency. Transfer ice cream to a 1-quart container and freeze for several hours before serving.
Originally published in Vol. 2 of Colorado Collective, June 16'