Loganberry ice cream

Loganberry ice cream is quite simple to make but is less usual than raspberry or strawberry ice creams.  The sharpness of the loganberries counters the sweetness of the basic ice cream  mixture.  It is a lovely dessert on a hot summer’s day.

Preparation Time: 15 Mins

Cooking Time: 15 Mins

Total Time: 2 Hrs

Ingredients

For 8 servings…

40 cl               Milk         

210 ml             Sugar       

3                    Egg yolks   

60 cl               Loganberries           

2 tbs               Lime juice  

60 cl               Cream       

80 ml              Raspberry liqueur     

Method

Place the milk in a heavy saucepan over medium heat until small bubbles appear along the pan edge.

Reduce the heat to low and add the sugar.  Stir to dissolve and then remove from the heat.

Beat the egg yolks in a bowl.  Whisk 1/4 cup of the heated milk into the beaten yolks - 1 tablespoon at a time.  Then add the yolks to the heated milk in a slow stream, stirring constantly.  Return the yolk-milk mixture to a very low heat.  Cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon - about 5 to 10 minutes.  Remove from the heat and let it cool.

Meanwhile, purée the loganberries and lime juice in a food processor.  Strain the puree through a fine-mesh strainer.  In a large bowl, combine the berry puree, cream and liqueur.  Stir in the cooled milk mixture.

Pour the mixture into the container of an ice cream maker and freeze.

Variations

Loganberries can be replaced with any sharpish soft fruit – particularly blackcurrants, mulberries or black cherries (with the stones removed).  Adjust the liqueur according to the fruit used.

Wine recommendations

Needs a sweet wine, a sweet fruit-based liqueur or a sharp wine.

Conventional

     Coteau du Layon

Interesting

     Crémant de Bourgogne rosé

Special

     Bonnezeau

Adventurous

     Crème de framboise

     Crème de mûre