I've made this moscato and blackberry ice cream recipe twice now. Do I need to use ice cream salt and such? Is there an easier alternative? What do? Ingredients 1 1/4 cup Moscato 1 cup blackberries 1/2 cup superfine granulated sugar 1 vanilla bean or 1 tsp vanilla extract 2 1/3 cups heavy cream Instructions Pour Moscato into large bowl Process blackberries in food processor and strain blackberry juice through a fine mesh sieve into the Moscato* Add sugar, and split the vanilla bean lengthwise and scrape along the inside of the pod to remove the seeds inside. Scrape into the Moscato mixture. Whisk ingredients together until sugar is mostly dissolved. Using an electric beater (for fastest results) add cream and beat on high until soft peaks just begin to form and mixture has thickened Transfer to a Tupperware container with an airtight lid and freeze overnight or at least 5 hours before serving.
bon appetit
No comments:
Post a Comment