Coconut milk vanilla custard base with pureed blackberries and chunks of black cherries.
I added Vegg egg yolk replacer into my ice cream base to give it the rich flavor that custard has but it is optional if you can't get your hands on it. Just leave out the Vegg and 1/2 cup water.
1/2 cup water
1/2 cup water
2 teaspoons Vegg egg yolk replacer
2 cans full fat coconut milk (almost 3 cups)
2/3 cup sugar
1 tablespoon cornstarch
Pinch of salt
2 teaspoons vanilla extract
1/2 cup frozen or fresh blackberries
1/4 cup pitted black cherries, roughly chopped
Place 1/2 cup water into a blender. With the blender running on low, slowing add in the Vegg. Adding the Vegg while the water is already running in the blender ensures the Vegg mixes in and doesn't just stay clumped at the bottom. Blend for about a minute. Add in the coconut milk. and mix until combined. Whisk together the sugar, cornstarch and salt and then add to the coconut mixture. Pour this mixture into a medium sized sauce pan and place over medium heat. Bring to a low boil and cook for about 3 minutes. Add in the vanilla extract. Transfer to a bowl and cool to room temperature.
For the next step, I like to use frozen blackberries. Your ice cream base needs to be chilled before putting into your ice cream machine and using frozen blackberries chills the mixture down without having to chill it in the fridge. But fresh is always great too! So place your blackberries in the blender with about 1/2 or so of your room temperature ice cream base and blend till smooth. I also blended up some cherries with the black berries. Strain through a fine mesh sieve to remove the seeds. Whisk the puree and chopped cherry chunks into the rest of your ice cream base. At this point, prepare your ice cream according to your specific ice cream maker's instructions. Mine takes about 30 minutes to set, with another couple of hours in the freezer after that.