Denver's own foodie Jessie Snyder – of Faring Well – pairs together the unlikely combination of blackberry, coconut and thyme to create the perfect summer combo with a cherry...scratch that...cornmeal crumble on top. Give this cool down a go!
Roasted Blackberry + Thyme Ice Cream
- 2 cans of full fat coconut milk
- 1/3 cup raw honey
- 1 teaspoon vanilla extract (or 1 vanilla bean, seeds scraped)
- 4 to 6 sprigs of fresh, organic thyme
- 2 to 3 cups of fresh, organic blackberries
- 1. Whisk the coconut milk and honey in a saucepan on the stove until it comes to a simmer. Turn off the heat and add the fresh thyme, pressing down to submerge it well.
- 2. Let the thyme steep for 10 minutes, then pour the ice cream batter into a glass/ceramic bowl through a mesh strainer to remove the thyme. Cover with plastic wrap and place in the refrigerator to chill for at least 4 hours.
- 3. While the ice cream is chilling, preheat the oven to 350°F. Rinse and dry the blackberries, and then sprawl them out on a parchment lined cookie sheet. Roast in the oven for 20 minutes (or until they look like they are about to burst).
- 4. Remove from the oven, and slowly smash with the back of a fork - being careful not to splatter your kitchen (and self) with blackberry juice. Set aside to cool.
- 5. Once your ice cream has chilled, add it to your ice cream maker and follow the manufacturers instructions.
- 6. When done, place half of the ice cream in your desired container, swirl in half of the roasted blackberry smash, add the rest of the ice cream, and swirl in the last of the roasted berries.
- 7. Cover and freeze until set (a few hours) and serve with cornmeal crumble.
Makes about 5 cups of ice cream.