Happy summer everyone! I know that I have been away from this space for too long. The problem is that the longer I was away, the more activation energy it was taking to get started again. But then, this ice cream! And I knew exactly what I needed to tell you about. But first, a bit about the summer.
We had the chance to have an epic adventure this summer where we lived/worked in a small town outside Zurich called Zug. Our life there was simple – no driving, only taking trains and buses and walking. Lots of playing at the park with a view of the lake. And, of course, lots of chocolate. We did local sightseeing, a short jaunt to Prague and then ended the trip with a few days in Paris and then London. We watched the entire World Cup in Europe which is was an added bonus! I will share some of the pictures in a separate post for those who are interested.
Now, the ice cream! I was hanging out in the back yard with Nisa last week when I noticed that we have a blackberry tree/bush! I was so excited! There are not that many so I wanted to find something that I could make with them that would work. I got my inspiration from this blackberry cobbler ice cream. I hope that you enjoy this version as much as we did!
One tip: If your berries are firmer, really smash them down with a fork so that they incorporate well into the ice cream. Otherwise, you will end up (like we did) with whole frozen blackberries – not so easy to eat!
P.S. Thank you to Aparna for this awesome housewarming gift!
Vanilla Ice Cream with Blackberries Swirl and Speculoos cookies
2 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar
1 tsp vanilla
1/4 tsp salt
1 cup blackberries
2 tablespoons sugar
a handful (to taste) speculoos cookies
- Freeze the freezer bowl (ahead of time if possible – needs 24 hours).
- Put the cream, milk, sugar, vanilla and salt in a mixing bowl and either mix by hand or use a hand mixer until well incorporated and no separation between the sugar and liquid remains.
- Put it into the freezer bowl and then into the ice cream maker and churn for at least 20 min or until starting to form into ice cream.
- Meanwhile, smash the blackberries well with a fork and toss with the sugar – add more if needed for desired sweetness, although better to leave it a bit tart since the ice cream is sweet.
- Crumble the cookies into a bowl and set aside.
- When the ice cream is done, swirl in the blackberry mixture, and mix in the cookies. Put it in the freezer for another 15-20 min to firm up the ice cream.
- Enjoy! We ate ours in these cones!