This may be the first real dessert I have posted on Sweet Paleo! Once I mastered how to make coconut milk ice cream I have been trying to come up with different flavors then just plain vanilla. I bought some fresh blackberries at the Farmer’s Market downtown last week and they seemed to be going bad pretty quickly in my fridge. I decided I wanted to use them in a dessert, and what better dessert in the dead heat of summer than ice cream!
I did have a few issues when I first tried to make this recipe. My blackberries were very seedy when I reduced them down on the stove with some honey to make a reduction. The flavor was there, but the seeds were too overpowering. I decided to add a little water, put in the blender and strain it to try to reduce the amount of seeds. It was accomplished, however there was blackberry juice all over me and the counter…
The next day I was going to make the ice cream base by heating up coconut milk, eggs, honey and vanilla on the stove. You need to watch it carefully and stir constantly. For some reason, once I had it on the stove, I started working on something else and completely forgot about it. Needless to say it was completely ruined. I did succeed the second time around and the ice cream turned out delicious! Tart blackberries with creamy coconut milk are a great combination. I used to be scared to make ice cream with egg yolks, but honestly it’s really easy. My ice cream maker gets a lot of use in the summer!
This past weekend Joe and I tried two new places in Austin, Eastside Cafe and Patrizi’s (Italian food truck). Both very close to our house. Eastside Cafe was great. Very cool atmosphere and the food was delicious. I had rosemary pork skewers with a yummy balsamic butter sauce, mashed sweet potatoes and lemon broccoli. Joe had a chicken sandwich with bacon and cheese as well as the mashed sweet potatoes. I did try the jalapeno cornbread muffins which were awesome…couldn’t help myself!
Patrizi’s is a super cute Italian food truck. They have a fairly small menu of pastas but they can sub spaghetti squash for any dish (score!). I tried the Pomodoro which had roasted tomatoes, olive oil, garlic confit and homemade ricotta with lemon zest. It was awesome and tasted great the next day with leftover sausage. Joe had a meatball (about 1/4 lb…huge!) and it was super tasty. It did have breadcrumbs so I only had a little bit. They have a great set up outside the truck that makes it look like a real Italian restaurant. Loved it!
Enjoy your ice cream treat and stay cool!
Blackberry Swirl Coconut Milk Ice Cream
|Prep time||30 minutes|
|Cook time||30 minutes|
|Total time||1 hour|
- 1 cup blackberries
- 2 tablespoons honey
- 2 cans coconut milk
- 2 egg yolks
- 1/4 cup honey
- 1 teaspoon vanilla
|Heat blackberries and 2 Tbsp honey in a medium saucepan on the stove over medium heat. Once up to a boil, reduce heat and let simmer for about 10 minutes or until reduced and thickened.|
|If there are a lot of seeds, you can blend the blackberry reduction with a little water in a high-speed blender. Then strain it into a bowl to get rid of the seeds. Store in the fridge.|
|Heat coconut milk, egg yolks, honey and vanilla in a medium saucepan over medium heat. Let it bubble slightly but do not let it come to a full boil. Stir constantly until mixture is thick enough to coat the back of a spoon (about 10 minutes).|
|Let mixture cool in the fridge (I let it sit overnight). Once mixture is cool, add to an ice cream maker and follow the manufacturer's instructions.|
|During the last few minutes in the ice cream maker, add the blackberry reduction to create a swirl throughout the ice cream. Transfer to a container and place in the freezer at least 30 minutes to allow the ice cream to harden. Once ready, scoop generous amounts into bowls and enjoy!|