Diabetic exchanges per serving: ½ milk, 1½ other carb, ½ fat.
Blackberry Sage Ice Cream √
Makes 1 to 1 1/2 quarts.
Note: This was tested with frozen blackberries, which didn’t really thicken after cooking. Cook them another 10 minutes, but don’t worry if they remain fairly juicy; the result is still delicious. For a less seedy version, strain more of the berries than recommended. Just don’t forget to rescue the fruit that clings to the bottom of the strainer — you want every bit of berry. Blackberries and sage are a beautiful late summer combo, and this Philadelphia-style ice cream strikes a beautiful balance of creamy lushness and fruity flavor. Adapted slightly from “Molly Moon’s Homemade Ice Cream,” by Molly Moon Neitzel and Christina Spittler.
• 2 c. heavy cream
• 1 c. whole milk
• 1 1/2 c. sugar, divided
• 10 or more fresh sage leaves, finely minced (about 1 1/2 tbsp.)
• 3 c. fresh or frozen blackberries (see Note)
• 1/4 c. freshly squeezed lemon juice (from about 2 lemons)
• 1 tsp. vanilla extract
Put the cream, milk, 1/2 cup sugar and sage into a small saucepan with a lid and cook over medium heat, uncovered, whisking to dissolve the sugar. Bring the cream mixture just to a boil and then remove from the heat. Cover and let steep for 20 minutes at room temperature. Pour the cream mixture into a shallow pan or bowl and place in the refrigerator to chill thoroughly, 1 to 2 hours.
Meanwhile, put the blackberries, remaining 1 cup sugar, and lemon juice into a small, nonreactive saucepan. Place over medium heat and cook, stirring occasionally, until thick, 10 to 13 minutes (see note).
Divide the blackberry mixture in half by pouring into 2 separate bowls. Strain half of the blackberries (1 bowl) through a fine mesh sieve. Discard the sieve contents. Pour the strained blackberries into a shallow pan or bowl and combine with the unstrained blackberries. Place in the refrigerator to chill completely, 45 minutes to 1 hour.