Blackberry ice cream and blackberry lime sorbet
Would you just look at this beautiful bounty? We found a pick-your-own berry farm this week and we picked and picked and picked. This is what we came home with…. about 10 pounds of gorgeous berries, a lot of pink fingers, and my mind reeling about what I could do with it all. The farm we went to has row after row of red raspberries and thornless blackberries. The blackberries are huge. Check out that photo of Claudia holding them in her hand!
We’ve been freezing a lot of the berries, we gave some away, and I still had bowls and bowls to eat and bake with. The first thing I decided to do was get the ice cream maker out. We did a little taste comparison between blackberry ice cream and blackberry lime sorbet. Hands-down, the ice cream is the winner. It is incredibly good. So delicious and smooth, with just a little kick of sour cream. I liked it so much I’ve actually made it twice already.
The blackberry lime sorbet definitely has some potential, but we found the lime a little too strong. In fact, Sam said it was really good but made him pucker. : ) He’s a good little foodie. I was really looking for more of the berries to come through in the sorbet, so I was disappointed at just how overpowering the citrus was. I really liked how the photo turned out though ~ I love the color.
Here are both recipes. You can use fresh or frozen berries for these, so crank up the ice cream maker and have your own taste test.
Recipe: Blackberry Ice Cream
(from Southern Food)
2 heaping cups of blackberries
1 c. granulated sugar
1 1/2 Tbsp. lemon juice
1 1/2 c. heavy cream
1/2 c. sour cream (I’ve made this with full-fat and light sour cream, and they both worked great.)
In a saucepan over medium heat, cook blackberries, sugar, and lemon juice until sugar is dissolved and berries are soft. Cool berries to room temperature or place pot in a big bowl of ice water to cool them down faster. Put berry mixture in a blender and puree. Pour puree through a fine mesh sieve to remove seeds. Return mixture to the blender, along with heavy cream and sour cream. Pulse until combined. Chill thoroughly before adding to ice cream machine. When chilled, freeze in your ice cream maker according to manufacturer’s directions.
Recipe: Blackberry Lime Sorbet
(seen at Annie’s Eats, adapted from The Perfect Scoop by David Lebovitz)
3/4 c. sugar
3/4 c. water
4 c. blackberries
3/4 c. freshly squeezed lime juice
splash of tequila (optional)
In a small saucepan, bring the sugar and water to a boil, stirring, until the sugar is dissolved. Remove from heat and set aside to cool.
Puree blackberries in a blender or food processor with the sugar syrup. Press mixture through a mesh sieve to remove seeds, then stir the lime juice into the sweetened puree. Add a splash of tequila, if desired.
Chill mixture thoroughly, then freeze it in your ice cream maker according to manufacturer’s directions.