Blackberry Cobbler Ice Cream, Prefection

By David TisueDesserts, Ice Cream
Scooping Blackberry cobbler Ice cream

 Blackberry Cobbler Ice Cream is everything I want in ice cream!

I love Blackberries, period.

Growing up in Northern California, Blackberries were my favorite fruit. My family would go on vacations up to the Dunsmuir, Mt Shasta and Yreka areas of extreme northern California each summer for most of my childhood. Those places have influenced me for the rest of my life as what I think of when I want to see natural beauty. Most of the time we would time our visits to wild blackberry season. The picking season for blackberries starts sometime in July and on good years runs till the end of September. Blackberries grow wild everywhere, the thorny vines take over huge fields especially in northern California and Oregon and parts of Washington. It can be an art to figure out how to pick them with out getting scraped and scratched. My brothers and I over the years perfected the skill and would end up with buckets of the ripe juicy fruit. Of course now these berries can be found all year round in most grocery stores. Though there is nothing better than freshly picked wild blackberries.

Blackberry Cobler Ice Cream

This ice cream is brings back memories of pies and cobblers that would end up on our table. This Blackberry Cobbler Ice Cream has ribbons of cooked blackberries, chunks of brown sugar cobbler topping and a creamy vanilla ice cream. Blackberries have seeds that I usually don’t mind and are part of the eating experience, in ice cream however I decided to strain them out for textural reasons. As I’ve posted in an earlier blog post about Popcorn Ice Cream, I’ve substituted glucose syrup for some of the sugar and added cornstarch to help develop a smooth textured ice cream with out large ice crystal formation.

blackberry cobler ice cream

Though it seems there are several steps and it takes more than a day to make, this Blackberry Cobbler Ice Cream is a great treat on a hot summer day.  If you are in need if an ice cream maker I used the attachment to my Kitchen Aid for this recipe. I also have this one from Cuisinart that I use frequenbtly and works great. Of course you could by a refrigerated one like this one from brevile, I hope to get one of these some day soon. (I get a small tiny commission from any thing using the links or ads on this site, please consider using them to help fund my page.)I hope you will make the effort and give it a try. Let me know in the comments below.

Blackberry Cobbler Ice Cream
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Blackberry Cobbler Ice Cream

Creamy and delicious, Blackberry swirled, Cobbler chunked Ice Cream.

Course: Dessert, Ice Cream
Cuisine: American
Ingredients
  • 1 recipe vanilla Ice Cream Base see below
  • 1 recipe Blackberry Swirl see below
  • 1 recipe cobbler Pieces see below
Instructions

  1. While the Ice creasm base is churning, place a 2 quart or larger shallow container in the freezer. When the ice cream has finished churning, take cold the container out and spead 1/3 of the churned Ice cream base over the bottom of the container.

  2. Spoon in 1/2 of the chilled blackberry swirl mixture over the ice cream base, leaving patches of the ice cream showing through. sprinkle 1/2 of the chilled cobbler chunks over the swirl.

  3. Spoon in 1/3 more of the ice cream base, and repeat with the remaining swirl and cobbler pieces.

  4. Spread over the top the remaining 1/3 of the ice cream base. 

  5. Without over mixing take a spatula and run it through the whole mixture 3 times to swirl the mixture.

  6. cover with p[lastic wrap, pressing down onto the ice cream to help prevent ice crystals from forming. cover the container with a lid and freeze for several hours to cure.

 

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Vanilla Ice Cream Base
Total Time
4 hrs
 
Servings: 2 quarts
Ingredients
  • 2 tablespoons whole milk
  • 4 tablespoons cornstarch
  • 5 egg yolks
  • 2 cups heavy cream
  • 2 1/2 cups whole milk
  • 1/4 cup glucose syrup you can use corn syrup
  • 3/4 cup sugar
  • 2 tablespoons real vanilla
Instructions

  1. Have a large bowl (large enough to hold 2 quarts or more) with a mesh strainer available to quickly strain the cooked mixture.

  2. In a small bowl or measuring cup combine the 2 tablespoons of milk and the cornstarch to make a slurry, put aside. 

  3. In a medium bowl, lightly beat the egg yolks and set aside.

  4. Combine the cream, milk, glucose syrup, and sugar in a medium saucepan. Over high heat, and stirring occasionally to keep from scorching the bottom, bring to a boil. 

  5. Stir in the prepared slurry and bring back to a boil. Stirring constantly boil for 90 seconds. 

  6. Take the pan off the heat. Whisking constantly, pour about ½ cup of the hot milk mixture into the beaten egg yolks. Also whisking constantly, pour the egg yolk mixture back into the medium saucepan and place back over medium heat. 

  7. Cook until the mixture reaches 180° or coats the back of a spoon, it should almost be there already, so check immediately. 

  8. As soon as it reaches 180° pour the cooked custard mixture through the mesh strainer into the bowl that has been reserved.

  9. Let it cool for 45 minutes. Stir in the vanilla. 

  10. Press a piece of plastic wrap directly onto the surface of the cooked custard. 

  11. Refrigerate at least 4 hours or preferably over night

  12. Process the ice cream according to the directions on your ice cream maker.

 

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Blackberry Ripple for Ice Cream

A ribbon for making Blackberry cobler Ice Cream

Ingredients
  • 3 cups Blackberries washed
  • 2/3 cup sugar
  • 2 tablespoons glucose syrup
  • 1/4 teaspoon cinnamon
Instructions

  1. Have a bowl ready with a wire mesh strainer.

  2. Combine blackberries, sugar, glucose syrup and cinnamon in a medium saucepan.

  3. Cook over medium heat, stirring frequently, until the fruit begins to bubble. 

  4. Simmer the blackberry mixture for 10 minutes stirring frequently to prevent scorching. It should begin to reduce and become thick.

  5. Strain the cooked ripple through the wire mesh strainer into the reserved bowl. Press the cooked pulp through to remove the seeds.

  6. cover and let cool.

  7. Chill the cooled ripple in the refrigerator for a couple of hours or overnight to be ready to assemble with the ice cream.

 

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Brown Sugar Cobbler Topping Crumble

The crumble cobbler mix-in for Blackberry Cobbler Ice Cream

Ingredients
  • 3/4 cup all purpose flour
  • 1/4 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons butter cold , cut into pieces
  • 1/3 cup heavy cream
Instructions

  1. Preheat oven to 350°

  2. Line a baking sheet with silat or parchment paper. you can also just butter it.

  3. in a medium bowl stir together the flour, brown sugar, baking powder, and salt. 

  4. Cut in the butter using a pastry blender or fork until the mixture resembles course crumbs.

  5. using a fork, stir in the cream, fluffing and stirring until just combined.

  6. spoon in big clumps onto the silpat lined baking sheet

  7. bake for 15-20 minutes intill the pieces are golden brown. They may spead out like cookies.

  8. Let cool completely. 

  9. Crumble and place in the refrigerator to chill.