Monday, March 15, 2010

Blackberry Brown Sugar Mascarpone Ice Cream

Happy Monday everyone!

I do hope everyone had a lovely weekend. Mine didn't go exactly to plan. You see, I caught Mr. Humble's virus. The one I had avoided catching all week (was feeling quite immunologically superior), and then of course it finally hit me. Apparently the virus was just waiting for the weekend so it could take me down when I need to be my most productive.

Go figure.

I had planned to do the Croissants Part Two today but my 4th batch of laminated dough is still chilling, waiting to be cut, proofed and baked. I didn't get any of my projects completed this weekend so I will be playing catch up this week. Don't worry though, I'm not without plenty of food to post. You can still get your vicarious Not So Humble Pie sugar rush even if I am out sick.

Today's treat: Blackberry Brown Sugar Mascarpone Ice Cream

Of the five flavors I produced this week, this one is probably my favorite. I'll be nursing myself back to health with several bowls today. Actually, in all honesty I will probably end up helping myself to several of the flavors.

I can't help it! My freezer is stocked with half a dozen of these cute containers filled with brightly colored ice creams. If I wasn't ill I would be making caramel and chocolate sauce and creating a little at home Not So Humble Ice Cream parlor. Oh yes.

Not So Humble Blackberry Brown Sugar Mascarpone Ice Cream
yields roughly 1.3 quarts
1 1/2 cups fresh or frozen blackberries
1/4 cup golden brown sugar (or light brown)
1 cup granulated sugar
1 3/4 cups heavy cream (I'm using 40% minimum milk fat)
1 cup milk
1/2 cup mascarpone cheese
1 large egg*
splash of lemon juice

In your food processor, combine the blackberries and the brown sugar and mix until well blended. You can then sieve the mixture for a smoother ice cream. I just left it be because sometimes I don't mind a few blackberry seeds.

Then add the remaining ingredients to the food processor and blend for roughly 15-20 seconds.

Chill the mixture for 30-60 minutes (if you're using cold ingredients and frozen blackberries, go ahead and just skip this step) and then prepare in your ice cream maker according to the manufacture's instructions.

Pour into a container and chill for at least an hour, until firm.

* this recipe contains a raw egg. While generally I'm not concerned about eating raw unpasteurized eggs in a small quantity, I won't recommend serving raw eggs to young children, the elderly and those who are immunocompromised. So, feel free to use pasteurized eggs to eliminate the risk of foodborne illness.


  1. So sorry to hear the bug hit you..feel better soon.
    Ironically I made chocolate sauce yesterday. Today I'm off to find blackberries. This sounds amazing.

  2. my mom would love this, she's a huge blackberry fan.

    I read about a ice cream shop somewhere in California recently, and they had this deep chocolate ice cream sundae, and it had sea salt spinkled over it, as well as bergamot-scented olive oil.

    I was flabbergasted, but apparently, people go nuts for it. I thought of you when I read the article.

  3. oh the bug hit this household and hard. never have we been so sick. not to mention it was right after we moved. stomach flu then it morphed into the flu flu. awful. i hope you feel better soon. i know how awful that feels :-(

  4. you can eliminate a lot of the risk in eating raw eggs by (delicately!) washing them first with warm soap and water, as most of the germs originate from the hole (i know, eww!) they're laid through, and are on the shell. the inside of the egg is generally sterile, yay! sorry for the icky description, but just a tip :)

  5. I'm not sure of the exact statistics with eggs (my microbiologist husband would know) but I think something like 1/1000 eggs is contaminated with salmonella on the inside of the shell.

    I generally don't mind a few raw eggs given the odds, but some folks have reasons to be cautious, hence the warning.

  6. Ms. Humble, where did your inspiration for this recipe come from?
    Thank you for your posts, I enjoy my visits.

  7. I've made it before (blackberry ice cream is one of my favorites) only without the mascarpone. So I suppose the inspiration is all the extra mascarpone I have on hand.

    I still have 5 more pounds to use...

  8. Oh. Wow. Your ice cream is absolutely stunning!! I love the frozen-dusted berries. Beautiful. I hope you feel better soon!!

  9. Sounds good, I'll try it but cooking the eggs

  10. Wow! This just looks so amazing!!!

  11. That looks like an exceptionally simple recipe - well done - how delightful! I remember a while back I went through an icecream making "phase" (if I can call it that), but they were so much trickier, making custard etc. This looks so straightforward, almost good enough to revisit the phase! :)

  12. Perfection. Thanks for the summery inspiration!

  13. Your food, recipes, and photography are remarkable! Thanks so much for brightening my day!

  14. Transparent containers Ms Humble, BAD move!

    Who can resist when every time you open the freezer and half a dozen of those gorgeous looking icecreams are staring at you..

    ....waving at you....

    I'll be terribly disappointed if you and the family haven't polished aff at least 4 right now. It's medicinal!

  15. OMGGG this looks so good. I want some now!

    If only I had an Ice Cream Maker.....

  16. Please Ms. Humble, do you hull the blackberries first? And how does one hull a blackberry without destroying it? I tried Google, but it has failed me, just keeps giving me links about phones or cultivars.

  17. I just wash the blackberries and toss them in whole.

    If you're worried about any undesirable berry bits in your ice cream and want a totally smooth texture, puree the berries and strain the berry slurry before adding it to the ice cream mixture.

    Also, hulling a blackberry? Is there such a thing? I wonder how one would go about doing that...

  18. I've just made this ice cream this morning, and it's sitting all nicely packed in my freezer right now. That is, what's left of it! I was scooping into containers, scooping into my mouth... :) The Mr. and I think it's divine. I also love blackberry ice cream, and cannolis, well, who doesn't love mascarpone?

    Now to make those chocolate sandwich cookies and stuff the ice cream in between. Thanks for a fabulous -- and very easy -- recipe.

  19. This Ice cream is delicious my mother bought an Ice cream machine and we prepare it everyday because my brother love it so he can avoid just one day without eat it.
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  20. I got an ice cream maker last week (just in time for blackberry season!). I also happened to have some mascarpone in the fridge that needed using up. Man oh man is this recipe tasty! I love how the mascarpone added a nice tangy component to the blackberry yumminess. I think this might become a make every summer recipe!


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