Saturday night, after a full day of hard work and chores, I made the first batch of homemade ice cream for the season. Blackberry Rosewater Ice Cream. It’s as dreamy as it sounds. I’ve teamed up with Becky this month again and our theme was Flowers. She chose orange blossom water. Be sure to check out her Orange Blossom and Honey Candied Popcorn.
I churned the ice cream early Sunday morning and then after church we took our favorite drive around the south end of Utah Lake through miles and miles of fruit orchards. I had high hopes of seeing branches brimming with pink and white blossoms. We’ve lived in our town for almost five years and every single year I miss the orchard blossoms. Either I forget or I’m a week late. This year I’m not missing them.
We’ve taken that drive the past two Sunday afternoons and I think next week will be the one where we finally catch the blossoms. Hooray! It’s been a chilly Spring and I think the blossoms might be a few weeks later than usual. I can hardly contain my excitement. My children, however, are not always so happy to go along for the ride. I think they will be when the trees are actually full of the promised and long-awaited blossoms. I dream of those rows and rows of cherry, peach and apple trees heavy laden with fragrant flowers, the bees buzzing and the breeze gently blowing. I can already imagine the lovely scent wafting through the air. I’ve really loved living just miles away from these amazing orchards. (Pictures to follow next week!)
I adore flowers of all kinds. I layer my perfume with lavender, rose and a little vanilla. And that’s how I like my desserts–especially now that Spring is here and the first inklings of Summer are in the air. The weather has been fantastic the last couple of days. I was outside on Saturday cleaning out one of our cars and I realized that for the first time in six months I wasn’t the least bit cold. It felt so nice to be out in the sun in flip flips and short sleeves. My kids ran around and got really, really dirty. I checked out the strawberry blossoms in my garden and the rose bushes in front of my house. (And noticed that someone needs to tend to all the weeds!) I am so ready for this warm weather and being outside every day again. I’m afraid I’m a bit of a hermit in the Winter.
Blackberries were on sale–6 oz. containers for $0.99! I’m headed back to stock up on more because we can’t get enough of them. My son has a lot of food issues related to his autism, so I was happy to find that he likes homemade fruit sherbets. If he won’t eat them whole, at least I can get him to eat them in smoothies and sherbet. I made a non-dairy version for me and my kids ended up liking it better than the ice cream, though they loved the ice cream too. Our mission this week is to come up with a few more flavors my son will eat. He’s already requested strawberry and blueberry. Small steps, but steps nonetheless.
Roses and blackberries belong to the same family, so they go very well together. Raspberries would be great here too. I’ll share the recipe for the Blackberry Sherbet tomorrow. It’s a good, simple recipe and the best part–no ice cream maker needed!
- 2 cups whole or 2% milk
- 6 large egg yolks
- ½ to ⅔ cup evaporate cane juice (or your sweetener of choice)
- pinch salt
- 1 cup heavy cream, chilled
- 1 Tablespoon rosewater
- Juice of 1 lemon
- 1 cup blackberries
- 4 heaping tablespoons blackberry jam (we used Trader Joe's seedless jam)
- In a medium bowl, whisk egg yolks, evaporated cane juice and pinch of salt until thick and light in color.
- Heat milk until very hot, but not boiling, in a 2-3 quart saucepan. While whisking, drizzle the hot milk into the egg mixture a little at a time.
- After all the milk has been added, pour the mixture back into the pan and cook over medium-low heat until the custard thickens and reaches 170 degree Fahrenheit.
- Remove from heat and pour through a fine mesh sieve into a clean bowl. Add the chilled heavy cream, rosewater and lemon juice. Stir well. Cover and chill until very cold.
- While custard is chilling, combine blackberries and jam in a small saucepan. Cook over medium heat for about 10 minutes, or until the berries pop a little, releasing their juices. Continue simmering until the juices and jam have thickened. Remove from heat and transfer to a bowl. Cover and chill for several hours until ready to churn custard.
- Churn ice cream custard base in an ice cream maker according to manufacturer directions. During the last few minutes of churning, add the blackberry sauce. Transfer the ice cream to a freezer-proof container and cover. Let harden for a few hours before serving.