Harvest Post #4

Hello Berry Lovers! Today we bring you this recipe by Ree Drummond that is now on the healthy side! Ree is one of the best cooks in the world but when it comes to adding sugar… it’s an overload! After making this ice cream (A LOT), the sugar content had to go down. So here is a tweaked and healthier version of Ree’s Blackberry Chip Ice Cream!

2 pints of fresh blackberries (you can use frozen: see Harvest Post #2 on how to freeze)

1/2 cup of sugar or maple syrup… or honey (I have never tried honey but that would be an interesting twist. If you do make it with honey please comment below and tell us the result)

1/2 juice lemon (optional)

1 1/2 cups 1/2&1/2

5 egg yolks

1 1/2 cups heavy cream


1.) On med-low heat, heat blackberries until broken down. About 20 min.

2.) Strain and smash berries to get all of the juice out in a medium sized bowl. You want every drop you can get! Discard pulp and seeds.

3.) Heat 1/2&1/2 and whatever sweetener you are using also on med-low heat in either the same pan you used to heat the berries in or a separate one if you like to clean lots of pots:)

4.) Whisk egg yolks in a bowl till they are fluffy and light in color.

5.) Temper eggs in 1/2&1/2, whisking constantly. When they are tempered pour it in the pan. Continue to heat and continue to stir. Watch it carefully and make into a custard… you don’t want it to curdle :)-

6.) In the bowl that contains the blackberry juice, add heavy cream and custard. MIX!

7.) Put in ice cream maker for how long your instruction instruct.

8.)  After ice cream is done in maker mix in chocolate chips or just skip this step and freeze.


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