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Summer Seduction: Blackberry Vanilla Frozen Custard

Summer Seduction: Blackberry Vanilla Frozen Custard
Summer Seduction: Blackberry Vanilla Frozen Custard
Chef Larry Edwards/Casa de Cuisine

Out here in the Southwest we like to take frozen desserts to their ultimate heights. We like our freshly made ice cream but we love our frozen custards. Yes, it is more fattening but if you get your fat butt off the sofa once in awhile, you'll work it off!

This particular frozen custard is a favorite in the Southwest because it features fresh blackberries and no matter where you go, you can find fresh blackberries. You can also substitute raspberries, boysenberries or other berries.

Why people don't make their own frozen desserts is beyond me. I suppose people are just too lazy or they just like throwing money away. You can buy a very good ice cream machine for about $50.00 and by the time you have used it a couple of times, it has paid for itself. Then there is the goodness which comes out of those machines. If you have never had freshly made ice cream, you have not lived!

Ingredients needed to make Blackberry Vanilla Frozen Custard (makes about 6 cups):

  • 12 ounces blackberries
  • 1 cup sugar syrup
  • 2 cups milk
  • 2 cups heavy cream
  • 1 cup sugar
  • 1/4 tsp. salt
  • 1 Tbs. vanilla
  • 5 egg yolks


  1. Into a food processor combine the blackberries and sugar syrup and puree. Remove the puree to a bowl and set aside.
  2. Into a medium heavy saucepan over medium heat, whisk together the milk, heavy cream and 1/2 cup sugar. Bring the mixture to a simmer and then remove from the heat.
  3. In a medium bowl, whisk together the remaining sugar, salt, vanilla and egg yolks.
  4. Pour about half of the hot cream mixture into the egg yolks and whisk until very well combined (you are temping the yolks so that they will not "cook" when you're making the custard).
  5. Pour the mixture back into the saucepan and place over low heat while stirring to incorporate.
  6. Strain the blackberry mixture into another bowl and discard the solids.
  7. Cook and stir the custard mixture until it reaches the point where it coats the back of a spoon.
  8. Remove the custard mixture from the heat, strain through a fine sieve (to remove any cooked solids) and chill 2 hours.
  9. Once chilled, stir the blackberry puree into the custard mixture.
  10. Pour the mixture into an ice cream machine and churn 20 minutes before serving.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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