Funny Story.
Let me just preface this story by telling you how much I love ice cream; the type of love that requires me to eat the entire carton in one sitting. So awhile back, before I was married and while I lived in Sacramento, I use to keep my ice cream in Luke’s freezer. Why? Because I thought the effort to travel across town would most definitely trump my craving. Usually a true statement, until this one weekend when Luke left town. It was early in the ‘I think we should take a break stage’ and it was probably 100 plus degrees and nothing sounded better than ice cream. I was weak and broke down; got on my bike and rode across town to open up the freezer to see that Luke had duck taped the ice cream carton. In so many ways that it would be quite impossible to enter without breaking. Plus he had attached a little note; I know you want it but you can’t have it.
Lets just say that was last time ice cream got the best of me. I am not saying I have developed self control. Basically I just try to avoid ice cream now. So buying an ice cream maker this summer was a big step. I have been making homemade ice creams all summer and it’s so delicious. So I basically try to make it for gatherings to ensure no leftovers. That way I can button my jeans come Fall!
The dog days of summer are here and berry season is popping so I decided to make another flavor with foraged serviceberries. Have you tried them before? They have a dry grainy texture and a mild sweet flavor. They could actually be mistaken for a blueberry. Who knew? Not me. Until recently when Mariah, the super hip chica with Everything Golden, asked me if I wanted to join her for berry picking. Up until that point, I thought I was foraging for a berry more closely related to the raspberry. Which has me wondering; what was I snacking on last summer when hiking with my brother-in-law!
MUST HAVES
Vintage silk skirt and straw hat here.
Naturally dyed silk blouse and woven wrap belt here.
Berry Bowl, Dipping Dish and of course my favorite Textured Ceramic Plate.
The Ice Cream Maker I use.
Photos taken of me by the lovely Mariah, Owner of Everything Golden.
Serviceberry Ice Cream (makes about 1.5 quarts or 6 one cup servings)
WHAT YOU’LL NEED
3/4 c. dark chocolate chunks or chips
1/2 c. walnuts, toasted
1 3/4 c. to 2 c. service berries
2 c. whole milk
2 c. heavy cream
1/2 c. granulated sugar
1/2 tsp. salt
1 whole vanilla bean
5 large egg yolks
1 tsp. pure vanilla extract
HOW TO MAKE IT
Heat a medium sauce pan over medium-low heat. Add milk, cream, half of sugar (1/4 cup), salt, scraped vanilla bean and pod. Whisk ingredients and bring mixture just to a boil.
While the milk/cream mixture is heating, in a medium glass mixing bowl, whisk together the egg yolks and remaining 1/4 c. of sugar. Whisk until mixture is pale and thick.
Once the milk/cream mixture has come just to a boil, whisk about a third of the mixture into the egg yolk/sugar mixture. Whisk another third of the hot mixture into the egg yolk/sugar mixture. Pour egg yolk/sugar mixture into remaining hot milk/cream mixture and stir constantly over low heat using a wooden spoon. Mixture is done when it’s thickened and coats the back of the wooden spoon. A good way to know is if you swipe the back of the wooden spoon with your pinky finger, it should keep its form. This step should only take a minute or two. The mixture must NOT boil or the yolks will cook. Pour the mixture through a fine mesh strainer (discard the vanilla bean pod and any bits of egg). Stir in vanilla extract. Bring to room temperature, cover and refrigerate overnight.
Ice cream maker bowl should be frozen. Pour mixture into frozen bowl and turn on. Churn for about 20 minutes. The ice cream will be similar consistency to soft serve. Pour into a large glass mixing bowl and swirl in chocolate chunks, walnuts and serviceberries. Freeze for about 2 hours prior to serving but depends if yon the consistency you prefer; soft serve or hard ice cream!
Note: For this recipe, at least a 1.5 quart ice cream maker is needed.
