Is it really Friday already? Seriously I am not sure where this week has gone! For some reason it flew by and although Friday is supposed to be the happiest day of the week (well, is for most that is), sometimes it feels a bit chaotic if the to do list is still abounding. I think we’ve all been there, but there’s nothing a little homemade ice cream can’t help with!
My recipe for blackberry ice cream this week features oil by Thrive and is quite delicious! Just in case you missed it, make sure to check out my recent recipe for Sausage, Pesto & Feta Pizza w/ Paleo Pizza Crust, also developed for Thrive. This culinary algae oil begins with algae, which is amazing because it happens to be one of the planet’s most sustainable food sources. This oil is incredible to cook with and eat for many reasons, one of the benefits is that it contains the highest level of monounsaturated fat – just one tablespoon provides 13 grams of this good fat which is the same amount you’d find in a whole avocado.
Unsure about this whole oil in ice cream thing? Don’t be – it’s subtle and delicious and you’ll hardly notice it, yet it makes the perfect difference in the flavor and texture. Hoping you have a lovely weekend!
Bring milk, cream and sugar just to a simmer in a medium saucepan, remove from heat and set aside. Whisk in salt and lemon zest. In a small bowl, whisk egg yolks, oil and 1 T. sugar until pale, 1- 2 minutes. Gradually whisk in warm milk mixture into yolks. Pour mixture back into medium saucepan and cook over low- medium heat, whisking constantly, until thick enough to coat the back of a wooden spoon, 2–3 minutes. Puree blackberries in food processor or blender and stir into custard. Pour mixture into mason jar and refrigerate until cool. Process in an ice cream maker according to manufacturer’s instructions. Transfer ice cream to an airtight container, cover, and freeze until firm, at least 4 hours. Enjoy when firm.
