“Here we go. Boysenberry pie with ice cream.”
Ingredients:
2 cups heavy cream
1 cup whole milk
1 14 oz can sweetened condensed milk
16 oz jar boysenberry jam
1 pint blackberries*
1 tbsp lemon juice
*I wasn’t able to find actual boysenberries, so I used blackberries. I wanted berry chunks in my ice cream and I wasn’t bothered by seeds. However, if you don’t want seeds in your ice cream, you can leave the blackberries out.
Directions:
With an ice cream maker:
In a large bowl, add the cream, milk, and condensed milk. Stir until fully combined.
Add 1 cup of the jam to the ice cream base and whisk until smooth.
Place a small saucepan over medium heat. If you are using blackberries or boysenberries, add to the saucepan. Add the remaining jam. Allow to simmer for about 5 minutes. Strain the berries to separate the liquid. Set the liquid aside.
Follow the instructions on your ice cream maker with the ice cream base.
About halfway through the churning, or once the ice cream begins to solidify, slowly add in the berries. This step is optional if you don’t want seeds in your ice cream.
Transfer your ice cream to a loaf tin.
Add the berry liquid in spoonfuls to the top of your ice cream.
Using a skewer or a knife, marble the berry liquid into your ice cream by dragging your utensil through the ice cream.
Allow to set in the freezer for a couple hours.
Without an ice cream maker:
In a large bowl, add the cream, milk, and condensed milk. Stir until fully combined.
Add 1 cup of the jam to the ice cream base and whisk until smooth.
Transfer to a loaf tin.
Cover the ice cream with plastic wrap or beeswax and then place in the freezer.
This is where patience comes into play. To prevent ice crystals from forming in your ice cream, you will need to stir your ice cream every hour. You really don’t have to start this process until it begins to solidify (about 3 hours in).
While the ice cream sets, place a small saucepan over medium heat. If you are using blackberries or boysenberries, add to the saucepan. Add the remaining jam. Allow to simmer for about 5 minutes. Strain the berries to separate the liquid. Set the liquid aside.
Once the ice cream begins to solidify, add in the berries. This step is optional if you don’t want seeds in your ice cream.
Allow to freeze for another hour. Then add the berry liquid in spoonfuls to the top of your ice cream.
Using a skewer or a knife, marble the berry liquid into your ice cream by dragging your utensil through the ice cream.
Allow the ice cream another 6-7 hours to fully set.
Okay, I know Lorelai orders boysenberry pie with a side of ice cream, not boysenberry ice cream, but let me tell you the struggle I had! I could NOT find boysenberries anywhere. I don’t know if it’s a seasonal thing or a Texas thing, but the only thing I was able to find was some Knott’s Berry Farm boysenberry jam. Since boysenberries are so similar to blackberries, I thought I could make a blackberry pie and incorporate the boysenberry jam. WRONG! I could not get the pie to set for the life of me. I had already started making boysenberry ice cream to go along with the pie, so I decided to nix the pie and use some of the filling to add texture to my ice cream. So maybe this was a little bit of a cheat, but technically my project is to make a dish inspired by the episode, so this is still fulfilling the challenge!
Happy Cooking from the Hollow!
If you missed what I made last episode, catch up here!
