Yesterday, my children and I ambled down our rural road to pick the wild, ripe blackberries that mark mid summer here in wine country. We returned home with stained fingers, burrs in our shirts, and thorn scratches on our legs and arms, but with plenty of dark, juicy berries. It was too hot to turn on the oven, so we decided to make homemade blackberry ice cream! I love the combination of fresh fruit and herbs, so I steeped a little fresh thyme in the custard to add complexity.
Once you get the hang of making the ice cream custard base, then it’s easy to add whatever flavoring you like, depending on what’s in season. You’ll need to chill the custard overnight, then freeze it the next day for ice cream nirvana.
Serve our Blackberry Thyme Ice Cream with shortbread cookies and a chilled glass of Hanna Bismark Mountain Zinfandel, and you’ve got a dinner party dessert. Our Bismark Zin is brambly, fruit forward and spicy, and even though it’s dry, makes a surprisingly delicious dessert wine because of its bold berry flavors. Enjoy your summer!