Blackberry Ice Cream

I keep coming to the realization that I don't truly possess artistic skills. I may be creative and know what looks good.. but it really doesn't come naturally. I see the big picture rather than the minute details. Blarg. I really wish I could see the details. How do I keep coming to this realization? Recreating a smile from nothing... aka. making full upper and lower dentures. haha... it bothers me when I have to make the teeth have the perfect "straightness" and angulation is a the most "ideal" look... who has that? I surely don't. If I ever made dentures that look like my teeth.. I think they'd fail me... but then again, my teeth aren't naturally like this... oh well...

Back to Food Land... Why is is that I only make ice cream when it's almost freezing outside? (I say freezing, but it's only like in the 40's.. in SF... yea yea.. I can't actually stand the cold.. )  I made my first real batch of ice cream today and boy was it tasty. I used egg yolks.. and cream... yep. the good stuff. It was a tad too sweet so next time I will definitely reduce that, but it was beautiful. I added some raspberry liquor buecase well... I haven't found a use for that and I've had it for well over a year. My hope is that the ice cream won't turn rock hard in the freezer with a little liquor in the batter.

Update: So I left it in the freezer overnight and it was beautiful. I had ice cream for breakfast right before a test. Nothing better than that right? ... Fruits... milk.. and eggs.. yep..that sounds like breakfast to me!


Blackberry Ice Cream

The destruction after a few days of eating it straight out of the pan... 

1 1/4 cup milk ( the fattier the better, I only used 2% )
1/4 cup coconut milk
1/2 cup sugar
2 eggs
2 egg yolks
2 tbsp raspberry liquor

1 cup heavy cream

1 pint fresh blackberries
1/4- 1/2 cup sugar (I enjoy the tartness of the blackberries so I wouldn't use too much sugar )
1/2 of a lemon, juiced.
A splash of raspberry liquor

1. In a double boiler, bring milk and coconut milk to a simmer. In another bowl whisk together the sugar and eggs. Ladle around 1/4 cup full of milk into the egg yolks to get them use to the hot temperature. Slowly ladle all fo the milk in, whisking it along the way to make sure there are no lumps. Return to double boiler and heat while stirring until the back of the spoon is coated. Take off heat. Add cream and liquor. Stir and put in fridge until really cold ( a few hours minimum )
2. In another bowl, mix together the lemon, sugar and blackberries, add a splash of liquor, and mash it up a bit. Refridgerate for a few hours.
3. Before placing into the ice cream making, mix the 2 bowls together, pour into the machine and for 20 minutes (until thick and "soft serve" stage)
4. Place in freezer until set. Place a piece of wax paper on top of the ice cream surface to prevent ice to form.