Friends, Romans, countrymen, lend me your ears;

I come to apologize, for I’ve been amiss.

In the past two weeks, I’ve been… well, I’ve been doing alot of things (including eating, but just not posting). I’ve crammed a whole backlog of restaurants and recipes somewhere deep down my guilty conscious. I’ve slapped most of those photos with a photoshop stick. In the end, I decided that it’d only be appropriate to end my hiatus with another ice cream recipe from David Lebovitz. Sometime during my MIA status, I got my hands on The Perfect Scoop. I almost couldn’t fall asleep that fateful night it arrived on my doorstep. Somehow, I’ve only churned the ice cream maker once, and that was for David’s blackberry swirl ice cream.

Oh, and I’d highly recommend buying a copy of The Perfect Scoop. There’s already remnants of dry water droplets and a couple of dogeared pages in my copy.


Originally, I was going to go for Ree Drummond’s blackberry ice cream, but unlike David’s recipe which incorporates the berries into a chaotic swirl, Ree’s pulverizes the berries and turns the whole ice cream purple. She also uses two pints of blackberries, which if don’t know, is quite expensive. Clare saved me the trip to the market and the money because she had a few boxes in her fridge begging to be consumed.

I also settled on David’s recipe because it called for a tablespoon of vodka. So friends, this ice cream didn’t come cheap. If we factor in that one two tablespoons of Grey Goose that I poured in there, that’s…

375 ml Grey Goose bottle = $20
1 ml = $0.0533
2 tablespoons = ~29.5 ml
$0.0533 x 29.5 = $1.57

Okay, that’s not so bad. That’s less than the blueberries… the milk… the cream… the sugar… the eggs. Fine, that’s the cheapest ingredient. I really hope I did that math right because it’d be embarrassing if I didn’t.


What’s so special about this ice cream? You have to read David’s story behind this flavor because it explains it all. For me, it’s how rich and smooth the custard base stays. The vodka actually prevents the ice cream from freezing too hard so that the ice cream scoop delicately drags against a soft mass of creaminess. The berries do get a bit too hard upon allowing the ice cream to further freeze post churning, but let it sit for just three minutes and everything just becomes delectably perfect.

Blackberry Swirl Ice Cream
The Perfect Scoop by David Lebovitz


  • 1 cup of whole milk
  • 2/3 cup of sugar
  • Pinch of salt
  • 1/5 cups of heavy cream
  • 5 large egg yolks
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon freshly squeezed lemon

Blackberry Swirl

  • 1 1/2 cups of blackberries (fresh preferred, but frozen is fine)
  • 3 tablespoons sugar
  • 1 (or maybe 2) tablespoon vodka


In a medium saucepan, warm the milk, sugar and salt. In a large bowl, pour in the cream and set a mesh strainer over the top. You’ll be pouring your custard into the cream later.

In another medium bowl, whisk together the egg yolks. Temper the yolks by slowly pouring warm milk into the them, whisking constantly, and scraping the warmed yolks back into the saucepan. Let the mixture cook over medium heat and be sure to stir constantly. When the liquid turns into a thick custard that coats the spatula, quickly turn off the heat and pour it into through the strainer. You want to make sure that any overcooked eggs (that look like scrambled eggs) don’t make it into the custard. Add in the vanilla and chill in the fridge for at least 8 hours.


When you’re ready to churn the ice cream, prepare the blackberry swirl by letting the berries thaw if they’re frozen until juicy. Mash the berries together with the sugar, vodka, and lemon juice in a small bowl. Set it aside in the fridge as the ice cream is churning.

You’re not going to pour the berry mixture into the ice cream maker, you’re going to wait until your ice cream is fully churned. Then in a pan, layer the ice cream, then the berry mixture, then the ice cream, and so forth so that you get several layers. Let the ice cream sit in the freezer for a couple of hours. Scoop and be amazed.

You can also substitute raspberry in this recipe, and you can omit the lemon juice when doing so.

more, yes.