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Recipe Q: Blackberry brandy ice cream

Scott_R | Aug 22, 201309:36 AM

A local ice cream shop makes a once-a-year small batch of blackberry brandy ice cream, which I always seem to miss or just get the last bits of. I was thinking of making my own.

My initial thought was to make a sweet cream (custard) base--i.e., no vanilla or any other flavoring--and adding blackberry brandy to that. I want it to be more than just brandy-flavored; the shop's version is so loaded with alcohol that even after a few days in the coldest part of the freezer it has the consistency of soft-serve.

So there are a couple of things I'm watching out for: first, that there's enough brandy in it to get that taste/texture without there being so much that it never freezes and has a texture more like soup than soft-serve, and second that there is just enough sweetening that it's a dessert without becoming cloying. I've never tasted straight blackberry brandy, but I'm presuming it's pretty sweet on its own.

Looking online, I've found a few things:
http://www.williams-sonoma.com/m/reci...
http://asstrongassoup.blogspot.com/20...

They look interesting enough that I've saved the recipes, but I'm not sure if they're quite what I'm looking for, especially as neither is a BLACKBERRY brandy recipe.

I was also considering making my own blackberry brandy. I have a small bottle of brandy that I never use, so I was going to infuse it with crushed blackberries (still in season locally), so maybe it'll have a neutral-enough sweetness that I can use a standard sweet cream recipe and fiddle from there. And from what I understand, commercial blackberry brandies like Jezynowka are really blackberry-FLAVORED brandies and not just made from blackberries.

My ice cream maker has a 1.5 qt capacity, but I'm probably looking for a quart recipe.

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