Prep time: 40 minutes
6 yolks
1 ½ cups half & half
1 cup sugar
1 ½ cups cream
1 teaspoon lemon juice
1 teaspoon kirsch
½ teaspoon vanilla extract
Pinch of salt
6 cups Pennington Farms blackberries
Heat half & half with 1 cup of sugar. Temper in egg yolks, cook until mixture coats the back of a spoon. Strain and let cool. Heat blackberries with sugar until just scalded. Purée and strain. Mix purée and cream into custard, add vanilla, salt, lemon juice and kirsch. Chill overnight. Freeze in ice cream maker or mason jar.
Designer Spotlight interview by Melissa Dalton, photos by Lincoln Barbour [gallery columns="1" size="medium" ids="92196,92197,92198,92199"]…
written by Kevin Max TTHE VOICES OF YOUNG KIDS bounce along the turning leaves of…
Beaverton condo makeover transforms a blank box into a custom-designed sanctuary written by Melissa Dalton…
BIG’S CHICKEN Longtime Portland chef (and winner of Food Network’s “Chopped”) Ben Bettinger’s Alabama-style chicken…
written by Jen Stevenson When the holiday euphoria fades and January digs in its dreary…
written by Sheila G. Miller Since 1990, the Oregon Convention Center’s glass towers have…