It's time again for Secret Recipe Club reveal day for my group, Group D! What is Secret Recipe Club? It's a bunch of food bloggers separated into four groups that post once a month on a designated Monday. Each month, we are paired with another foodie from our group secretly (hence the name). We then pick a recipe (or two or more) from that blog and make it. On our reveal day, we reveal whose blog we had and what recipe(s) we chose all at the same time. It's like a Secret Santa every month, but with food and blogs! It's a great deal of fun :)
This month I was assigned to Group D (and Secret Recipe Club) newbie, Amber of Caleigh's Kitchen. Amber & her husband, Doug, live in Texas - as she states, so far east that they go to Louisiana for a good meal. Her blog name came from her very adorable Border Collie/Australian Shepherd mix pup, Caleigh, who is always in the kitchen with Amber. And everywhere else, too! Not only does Amber have an adorable pup, but also a super cute 3 year old, Kirkley. All together, the four of them are just so cute!!
I went a little broad with my recipe hunting this time and I picked out four recipes to choose my final recipe from: Smokey Poblano Salsa...errr, chili! Her post had me cracking up about the salsa. And the roasted ingredients...YUM! Then there's Honey Glazed Sweet Skillet Cornbread because I have recently had two cornbread fiascos...one was basically yellow cake with a tiny bit of that cornmeal grit and the other was raw no matter how much I cooked it :/ Deer Camp Cabbage just looked too good NOT to try and I will be trying it very soon.
In the end, the blackberry ice cream won out. I have been trying to make more ice cream this summer because last September, Nick bought me an ice cream maker attachment for my KitchenAid and I already feel guilty enough about never having used the pasta attachment he got me years ago for Christmas...or the meat grinder attachment he got me this year for Christmas. Oopsies. Lately, our berries at Kroger have been on point, so I knew I wanted to make the ice cream out of the four recipes. I tried with no success to get mine the lovely purple (even mashed the berries), but at best, it got a slight greyish purple color. I added some mini semisweet chocolate chips in there as well. Next time I make it, I want to try and make a blackberry "syrup" - basically cook down the blackberries with the sugar and lemon and refrigerate it and make this a swirl ice cream. Possibly with no chocolate chips.
Regardless of the color it turned out, it's still an incredibly tasty ice cream. It's smooth and the right amount of fruity. I also really enjoyed the mini chocolate chips. They complimented the blackberry perfectly!
Thank you, Amber, for a perfectly summer frozen treat - we cannot wait to try the chili, cornbread, and cabbage!
What you need:
- 1 1/2 cups whole milk
- 2 large eggs
- 2 large egg yolks
- 3/4 cup granulated sugar
- 1 tsp. vanilla extract
- 1 1/4 cups heavy cream
- 3/4 cup granulated sugar
- 1 pint fresh blackberries
- Juice of 1/2 a lemon
- Mini semisweet chocolate chips
- Mix together blackberries, 3/4 cup sugar, and lemon juice in a bowl. Cover and refrigerate for 2 hours or overnight.
- In a double boiler, heat milk until it starts to simmer.
- Meanwhile, whisk eggs, yolks, sugar, and vanilla in a bowl.
- Take 1/4 cup of hot milk and whisk into egg mixture. Then pour egg mixture into the double boiler, whisking constantly to ensure eggs do not scramble on you.
- Heat mixture until it thickens enough to coat the back of a spoon, mixing throughout that time.
- Once thickened, remove from heat and pour into a bowl. Stir in heavy cream. Cover and refrigerate until cooled. I did this overnight, as well.
- Once mixtures are cooled, stir blackberry mixture into the cream mixture.
- Pour into an ice cream maker and follow your ice cream maker's instructions on how to proceed. Mine mixes for about 20 minutes and then freezes until it reaches the right consistency - usually a couple hours afterwards.
- Pour into an airtight container and mix in chocolate chips.
- Store in an airtight container in the freezer. I like to take a piece of saran wrap and place it so that it touches the ice cream and prevents extra air from hitting it and causing freezer burn
Recipe slightly adapted from Caleigh's Kitchen
facebook | pinterest | bloglovin | instagram