Blackberry and Chocolate Cookie Ice Cream

Mark Woolcott Photography; Patricia Bainter and The Patrician PaletteBlackberry and Cookie Ice Cream

AN ORIGINAL TPP RECIPE

Makes One Quart
Special equipment: Tabletop ice cream machine with prefrozen tub

Ingredients
1 cup whipping cream
2 cups nonfat milk
1 vanilla pod, split, seeds scraped and reserved
1 cup sugar
6 egg yolks
3 tablespoons blackberry preserves
6 ounces fresh or frozen blackberries
3 tablespoons blackberry ligueur (Leopold Bros)
7 Oreo cookies, split and cream removed

Directions:
In a 2 quart sauce pot, bring cream, milk, vanilla pod and seeds to a boil.

Meanwhile, whisk together egg yolks and sugar until fluffy and a pale yellow color. Whisk in blackberry preserves.

When the cream comes to a boil, ladle a cup of the hot cream into the egg mixture and whisk thoroughly. Continue one ladle at a time until all of the cream has been whisked in. Pass the tempered egg mixture through a strainer back into the sauce pot. Whisk gently over medium hit for about five minutes and allow custard to thicken. Turn off the heat and stir in the blackberries.

Transfer the custard to a bowl and set the bowl over ice water. Stir until completely cold. Add the blackberry liqueur. Pour the chilled custard into your frozen ice cream tub and churn until firm, about 20-25 minutes. Add the cookies and churn until incorporated. Remove the paddle and place cling wrap over the surface of the custard. Freeze until firm.

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