When I first heard about King of Pops, I was inspired. Here is a man who was down on his luck and turned it into an opportunity to spread local, handmade frozen confectionery infused joy to the people of Atlanta. And what joy it is! My personal favorite is his Blueberry Lemongrass (also called Bluegrass), and I watch his twitter feed like a hawk for whenever it’s offered. Some of my all-time favorite flavor combinations are herbs/spices with fruit, especially berries.
I was inspired to put some blackberries to use. This is very much a recipe of whatever i had on hand, but it turned out super tasty! For those of you who can’t make it to the corner, this cream-based blackberry popsicle might just hit the spot.
Creamy Blackberry Cardamom Popsyields 5-6 pops
1 box blackberries
scant 1/2c turbinado (raw) sugar
3 cardamom pods, crushed
scant 1/4c water
1/2 small carton heavy whipping cream
Combine sugar, crushed cardamom pods and water into a small sauce pan. Bring to a simmer until slightly thickened, then set aside to cool.
Pulse blackberries in a food processor until it’s a homogenous purée. You don’t want chunks, but you also don’t want juice. Strain this mixture if the idea of seeds in your pops makes you uneasy, it will take a while to force this through a strainer, just be patient and keep pushing it.
Once cool, also strain the sugar mixture into the blackberry purée. Stir in the milk and cream. Pour (carefully! blackberry juice stains like a motherfucker) into popsicle molds and freeze 4-6 hours.
For those of you who prefer ice cream and don’t like cardamom:
Blackberry Icecreamyields a bit over a pint
1.5c half and half
.5tsp lemon juice
Prepare your ice cream maker. Mine is the kitchenaid mixer attachment and requires freezing overnight. I almost always forget to do this. If you do not have an ice cream maker, you can approximate one by pouring the custard into a large bowl and moving it into the freezer, pulling it out every hour or so to stir until it’s completely frozen.
Purée the blackberries and strain into a medium-sized pot. Add the rest of the ingredients. Heat over low heat until it just begins to simmer. Do not let it boil. Remove from heat and cool completely.
Pour into your ice cream maker and churn until the mixture doubles in size and reaches soft serve consistency. Spoon into container and freeze.crossposted from fuzzdecay.com.