Cashiers Farmer’s Market Homemade Vanilla Ice Cream with a Fresh Blackberry Sauce

In a medium mixing bowl, beat the sugar into the eggs until thick and pale yellow. Beat in the flour and salt and set aside.

Bring the 1 2/3 cups of heavy cream and skim milk mixture to a simmer in a medium-sized heavy saucepan. Slowly beat the hot milk into the egg and sugar mixture. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk until the custard thickens slightly (it should coat the back of a spoon). Do not let the mixture boil or you will have scrambled eggs.

Pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly. Add the remaining 1 cup of cream and the vanilla. Mix well. Cover and refrigerate until well chilled or overnight. I prefer to let mine chill overnight.

Stir the chilled custard mixture and then freeze in your ice cream machine, according to the manufacturer’s directions. This ice cream is delicious when it is at soft-serve stage. You can also freeze the ice cream for a firmer texture.

Fresh No-cook Blackberry Sauce

Process the blackberries in a food processor until smooth. Pour the sauce through a fine mesh sieve. Be sure to push as much fruit through as possible with a spatula or the back of a spoon, just leaving behind the seeds. Sweeten with sugar to suit your tastes. I only used a heaping teaspoon of sugar. Refrigerate until ready to use. This will hold for several days in the refrigerator. It is a delicious topping for ice cream and pancakes. It is also delightful mixed in with fruit smoothies.