ICOTW: Blackberry Sweet Cream Ice Cream

This ice cream is amazing.  That's the really short intro version to this post.  This is really delicious ice cream.  The end.

The longer version:

I've made multiple recipes of Jeni's and every single one has been wonderful.  Some of my favorite ice creams I've made.  The ones I've posted here:

Raspberry Crisp Ice Cream (one of my all-time favorites)
Salty Caramel Ice Cream (this remains Luke's favorite and the ice cream I've made the most!)
The Darkest Chocolate Ice Cream
Peach Champagne Sorbet
Basic (but not boring) Vanilla Ice Cream

Every one of those is amazing and so I had pretty high expectations for this Sweet Cream ice cream.  Jeni hasn't let me down yet.  I've also gotten used to her method (cream cheese and corn syrup as the binders, no eggs to temper, etc.).

In my opinion, this ice cream is worth buying an ice cream machine for.  It's that good.  This is the exact one we have and it's far from top of the line but I've used it to make every single churned ice cream I've posted (close to 20!) and probably getting close to 50 batches.  You can find fairly inexpensive machines on Amazon and that's where I would start if you are looking to buy one.  Inexpensive can still make good ice cream!

Anyways, this ice cream is delicious, pretty easy, and definitely worth trying if you have a machine.  I've made a lot of ice creams but it still might make top 5 (a definitive top 5 would mean remaking all the varieties again and while that would be delicious, it would also be a lot of work, so probably not happening.)  I always have more ice cream recipes to try but I still made another batch of this one because it was such a favorite.  Those blackberries in the picture?  I bought them for the picture but then turned them into jam for another batch.  And it was delicious too.

(If you don't want to make a double batch of ice cream, I recommend these grilled cheese sandwiches to use it up!  That's what we did with some of ours!)

To summarize the long version of this intro: this ice cream is amazing.  Please try it.  And then you can thank me.

Blackberry Sweet Cream Ice Cream
yield: about 1 quart
Ingredients
Blackberry Jam
-2 cups fresh or frozen blackberries
-1 cup sugar

Sweet Cream Ice Cream
-2 2/3 cups whole milk
-1 TB + 2tsp cornstarch
-2 ounces (4TB) cream cheese, softened
-1/8 tsp sea or kosher salt
-1½ cups heavy cream
-¾ cup sugar
-¼ cup corn syrup

Directions
Jam: Combine the berries and sugar in a medium saucepan over medium heat.  Bring to a boil, stirring to dissolve the sugar.  Continue to boil for 8 minutes, stirring occasionally.  Let cool slightly.  If you don't want the seeds, then push through a fine mesh sieve, pressing to get as much as the liquid as possible.  (We kept the seeds in.)  Refrigerate until ready to use.

Ice Cream: Measure the milk into a large measuring cup.  Pour out about 2TB into a small bowl and stir in the cornstarch to make a smooth slurry.  Set aside all the milk.  Whisk the cream cheese and salt in a large bowl.  Set aside.

Combine the 2+ cups of milk, cream, sugar, and corn syrup in a large saucepan over medium-high heat.  Bring to a boil  and let boil for 4 minutes, stirring occasionally.  Remove from heat and slowly whisk in the milk/cornstarch.  Return to medium-high heat until boiling and let boil for one minute, stirring the whole time.  It should be slightly thickened.  Remove from heat.

Slowly whisk the hot milk/cream into the cream cheese and salt, until smooth.  Place the bowl in the fridge until cool, about an hour (check it).

Churn according to the instructions for your machine.  (Ours requires assembling and turning on before pouring the ice cream in, then churning for about 25 minutes.)

Swirl some jam on the bottom of your freezer container.  Add a layer of ice cream, then some spoonfuls of jam, repeating until you are out of ice cream and have used about half the jam.  Do not swirl the jam and ice cream together but leave the jam as pockets throughout.  Cover the whole thing with parchment, pressing down to get out the air bubbles.  Add the lid and freeze until solid, about 4 hours.  (You may need to let sit at room temperature for 5-10 minutes before it is scoopable.)

Source: Jeni's Splendid Ice Cream Desserts by Jeni Britton Bauer

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In the summer I aim to make a different homemade ice cream (or other frozen treat) each week and report back here, good or bad!  I call it "Ice Cream of the Week".  You can follow the "ICOTW" tag to see them all chronologically or go to my "Recipes" page and scroll down to the "Ice Cream/Frozen Things" section for my favorites!