Buttermilk Pancake Ice Cream with Blackberry chips
- 13.5 fl oz / 400 ml cream
- 9 large egg yolks
- ¾ cup maple syrup
- 21 fl oz / 625 ml buttermilk
- 1 tbsp vanilla extract
- 6 oz fresh blackberries frozen overnight (or frozen blackberries that are not smashed/damaged)
- 3 tbsp maple syrup
- 2 tbsp lemon juice
Combine the cream and maple syrup in a saucepan and heat it on medium heat until the mixture is steaming and just starts to simmer.
In the meantime, whisk the egg yolks in a bowl until it is pale yellow in colour and foamy.
Pour roughly ½ to 1 cup of the cream and maple syrup mix in a very thin stream, into the egg yolks, while whisking the egg yolks to warm up the egg yolk mix. Remember to keep whisking, as this will prevent the eggs from curdling.
Transfer the egg yolks back into the saucepan, stirring/whisking constantly. On low-medium heat, allow the custard to thicken. Stir frequently to prevent the eggs from sticking to the bottom of the pan and curdling. Heat the mix until the custard coats the back of a spoon.
Strain the custard to remove any lumps and stir in the vanilla and buttermilk.
Let the custard cool to room temperature, and store in the fridge to chill overnight.
Churn the ice cream, following the ice cream maker’s directions.
During the last 10 minutes of the churning process, take the blackberries out of the freezer and crush the berries to separate the “drupelets” (It’s okay if some of the drupelets are crushed) and stir it with the 3 tbsp of maple syrup and 2 tbsp of lemon Juice. Let it stand for a couple of minutes and add this to the ice cream during the last 5 minutes of churning.
Once the berries have swirled through, transfer the ice cream into an ice cream container and let it set in the freezer for a few hours.
Serve as is, or with maple syrup, chocolate sauce, Brown Butter Chocolate Fudge Sauce or anything else you like.