One of the members of the ice cream social shared with us her signature dish, which is good enough to eat any time of year.
Laurel Randolph’s Ginger Blackberry Ice Cream
(serves six)
2 cups heavy cream
1 cup whole milk
1/2 cup plus 2 tablespoons sugar
1 large piece of ginger, peeled and sliced
1 pint blackberries
1 tsp. powdered ginger
1 tbl. vanilla
1 tbl. rum or other liquor, optional
Prep the ice cream maker per manufacturer’s recommendations.
Mash up the berries with the two tablespoons of sugar and liquor.
Let sit in the fridge for at least one hour or overnight. When ready to use, press through a fine mesh strainer and reserve all of the liquid.
Heat the heavy cream and ginger in a small pot over medium heat until almost boiling, stir often.
Remove from heat and let sit until room temperature, stirring occasionally.
Refrigerate until cold (30 minutes to one hour), remove ginger.
Whisk together cream, milk, 1/2 cup sugar, powdered ginger and vanilla until well-mixed.
Pour the mixture into the ice cream maker. Once ice cream is set, stream in blackberry mixture, or turn off machine and fold in to create a swirl.
Package and freeze for at least one hour before serving.
