Blackberry Sage Ice Cream
A creamy, luxurious ice cream blending sweet blackberries with fragrant sage and tea. This fiber-rich, antioxidant-packed dessert is easy to make at home, perfect for special occasions or everyday indulgence.
Equipment
- 1 saucepan or pot
- 1 fine mesh strainer or cheesecloth
- 3 medium/large bowls
- 1 Ice Cream Maker
- 1 heatproof spatula
- Ice for ice bath
Ingredients
- 1 cup whole milk
- 3/4 cup sugar
- 2 cups heavy cream
- Pinch of salt
- 1/8 teaspoon dried ground sage or adjust if using English Breakfast tea
- 2 pints fresh blackberries
- 1 Blackberry Sage or English Breakfast tea bag
- 5 large egg yolks
Instructions
- Warm and Infuse the Base: In a medium saucepan, combine the whole milk, sugar, one cup of heavy cream, a pinch of salt, ground sage, blackberries, and the tea bag. Place the saucepan over medium-low heat. As it warms, gently press the blackberries with a spatula or wooden spoon to release their juices. Take care not to rupture the tea bag while stirring. Once the mixture becomes hot and begins to steam, remove it from heat. Cover the pan and allow the flavors to meld for about one hour, letting the tea and sage fully infuse the berries and cream.
- Strain the Mixture: After the infusion period, set up a fine mesh strainer or cheesecloth over a medium bowl. Carefully pour the blackberry mixture through the strainer, catching the tea bag, seeds, and any large pieces of fruit that haven’t fully broken down. Use the back of a spoon to gently press the fruit to extract as much flavor as possible. Discard the solids and rinse the saucepan and strainer—they will be reused in the next steps.
- Prepare an Ice Bath: Fill a large bowl with ice and water to create a cold bath. Place a slightly smaller bowl inside the ice bath and pour the remaining cup of heavy cream into it. This will be used to quickly cool the custard after cooking and prevent the eggs from cooking too quickly when combined.
- Reheat the Strained Base: Return the strained blackberry liquid to the cleaned saucepan. Warm it gently over low heat, stirring occasionally. The goal is to bring the liquid back to a comfortable temperature for tempering the eggs without cooking it too rapidly. Keep a close eye—too much heat could scramble the eggs later.
- Temper the Egg Yolks: In a separate medium bowl, whisk together the five egg yolks until smooth. Slowly pour a small amount of the warm blackberry mixture into the yolks while whisking constantly to raise the temperature gradually. Repeat this step once more with a second small portion. This process, called tempering, prevents the eggs from curdling when added to the hot mixture.
- Combine Yolks and Base: Pour the tempered egg yolks back into the saucepan with the warm blackberry mixture. Stir continuously over low heat using a heatproof spatula. Cook slowly, ensuring the mixture thickens evenly. The custard is ready when it coats the back of the spatula and leaves a clear line when you run your finger through it. Avoid overheating, as rapid cooking can scramble the eggs and ruin the smooth texture.
- Cool the Custard: Immediately pour the thickened custard into the cream that is chilling over the ice bath. Stir gently but thoroughly, ensuring the mixture cools evenly and the temperature drops quickly. This step preserves the creamy texture and prevents the custard from continuing to cook. Allow it to cool to room temperature before covering it.
- Refrigerate Overnight: Cover the cooled custard with plastic wrap or a lid and refrigerate it overnight (or for at least 6–8 hours). Chilling allows the flavors to deepen, the custard to set, and ensures a smoother texture when churned into ice cream.
- Churn the Ice Cream: The following day, set up your ice cream maker according to the manufacturer’s instructions. Pour the chilled custard into the machine and churn until it reaches a soft-serve consistency. This step typically takes 20–30 minutes, depending on your ice cream maker. Keep an eye on the texture, stopping when it becomes thick and creamy.
- Freeze Until Firm: Transfer the churned ice cream into a freezer-safe container. Smooth the top with a spatula, cover tightly, and freeze for at least 4–6 hours, or until fully firm. This ensures a scoopable, creamy consistency while allowing the flavors of blackberry and sage to intensify.
- Serve and Enjoy: Scoop the ice cream into bowls or cones, garnishing optionally with fresh blackberries or a light sprinkle of ground sage. Enjoy a refreshing, sophisticated dessert that balances sweet, tart, and herbal notes—a perfect treat for everyday indulgence or special occasions.
Notes
- For a stronger sage flavor, increase the amount slightly if using plain black tea instead of Blackberry Sage tea.
- Use ripe, fresh blackberries for the best natural sweetness and vibrant color. Frozen blackberries can be used, but thaw and drain excess liquid first.
- Be careful when tempering the egg yolks to avoid scrambling; adding warm liquid gradually is key.
- Straining the custard is essential to achieve a smooth, creamy ice cream free of seeds or fruit chunks.
- Refrigerating the mixture overnight enhances flavor and ensures a rich, velvety texture when churned.
- Adjust sweetness to taste, especially if your blackberries are naturally very sweet or tart.