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.
Oregon’s best places to live when you can work remotely from anywhere written by Cathy…
Some of our most inspired faves from our amazing photographers this year At 8 years…
Included in our Adventure Package are items from our friends at: Allsop Home & Garden…
Note: Not all items in these photos are part of the Foodie Package. Included in…
Enter for a chance to win our Foodie Package valued at more than $600! Note:…
A Bend couple builds an extreme green dream home written byMelissa Dalton | photography by Ross…