Well, what a week. We are finally headed home. We (mostly my brother Joash) worked for 6 straight days on Riley. It really was my dad, Lonnie, Joash and I on it for a good solid week. He’s not even cute yet, but he’s super strong and safe. As soon as it cools down in Bakersfield, I’ll start working on painting him.
We managed to do a little blackberry picking around my parent’s place in Eureka, CA. We made three batches of jam – classic blackberry, blackberry basil and blackberry mojito jam. We also made a big batch of blackberry curd and my mom made the BEST ice cream, Blackberry Basil Buttermilk. So, as promised, here’s the recipe for this creamy, fresh frozen treat.
Blackberry Basil Buttermilk Ice Cream
3 cups of heavy whipping cream
1 cup buttermilk
3/4 cup sugar
3/4 cup blackberries pureed (plus a couple extra berries)
6 basil leaves
In a blender or food processor blend the berries and basil together to make a puree. In a sauce pan over medium, heat cream, milk and sugar until sugar dissolves. Whisk the egg yolks in another bowl. Take 1 cup of the hot cream mixtures and whisk it into the eggs. Then pour the eggs into the cream mixture and whisk well. Cook over medium heat for 8 mins, stirring constantly. Do not let it boil. Remove from heat and whisk in the blackberry and basil puree. Mash up a handful of whole blackberries with the back of a spoon. Stir the berries into the prepared ice cream mixture. It’s nice to have just a few chunks of the berries throughout. Chill the mixture completely and then freeze according to your ice cream maker instructions.