I think blackberries have such an amazingly distinctive flavor, I love the wild variety and enjoy them in every shape from jam to ice cream. Here is my low-carb recipe for a simple and delicious Ice Cream.
Makes 2.5 quarts of Ice Cream
2 pints fresh blackberries
½ lemon, juiced (should give 4 tablespoons of juice)
2 cups sugar substitute
4 cups heavy cream
6 large egg yolks
1 teaspoon sugar-free vanilla essence
1 teaspoon kosher salt
In a medium sauce pan, combine together the blackberries, lemon juice and sugar substitute. Cook over low heat and keep the sauce pan covered. After 20 minutes, uncover and press the mixture through a mesh strainer to remove the seeds. I like to soak the seed mixture in the cream in the fridge to extract all flavor, feel free to skip this if it seems like a bit too much for you.
In another pan, bring the heavy cream to a light boil on medium-low heat, you do not want to burn the bottom so whisk it often and keep an eye on the heat. In a mixing bowl, whisk the egg yolks and slowly temper the mixture by adding small quantities of the cream into the whisked egg yolks. You do not want to cook the egg yolks so be sure to wish quickly and briskly as you incorporate more and more cream into the yolk until it is well blended with 1 cup of cream.
Slowly pour the egg and cream mixture back into the pan and mix the whole thing together. Add the vanilla and salt to the pan and cook the mixture for another 5 minutes as you continually whisk.
Place this in an ice cream maker and follow directions to make a creamy smooth old fashioned blackberry ice cream.
If you have a large metal bowl, place the mixture in there and allow it to freeze. Remove the mixture from the freezer every hour and place in the blender on the whip setting and return to the freezer. Keep repeating this process until the ice cream has frozen completely.