Summary of Blackberry Vanilla Ice Cream – Dr. Mark Hyman:
*Summary bullet points:
1. Blackberries and ice cream can create a delicious and nostalgic summer dessert.
2. Blackberries are packed with polyphenols that support gut, brain, and whole-body health.
3. The antioxidants in blackberries can fight free radicals in the brain and reduce neuroinflammation.
4. Dr. Mark Hyman’s recipe for Blackberry Vanilla Ice Cream is a dairy-free treat that combines the health benefits of blackberries and coconut milk.
Article:
When it comes to summer desserts, few things evoke a sense of nostalgia quite like blackberries and ice cream. The sweet, juicy berries combined with the creamy, cold ice cream create a delightful treat that brings back memories of carefree summer days. But did you know that this classic combination also has some unique and fascinating health benefits?
Blackberries are not only delicious but also incredibly nutritious. They are bursting with polyphenols, which are a type of antioxidant that have been shown to support gut, brain, and whole-body health. Studies have shown that the antioxidants in blackberries can specifically fight free radicals in the brain and reduce neuroinflammation, which can improve outcomes for cognition and motor skills.
So, how can you incorporate the health benefits of blackberries into a delicious summer dessert? Dr. Mark Hyman has the perfect answer with his recipe for Blackberry Vanilla Ice Cream. This recipe is not only dairy-free but also uses coconut milk as a base, adding even more health benefits to this tasty treat.
To make the Blackberry Vanilla Ice Cream, you’ll need the following ingredients: 12 ounces of blackberries, 1 tablespoon of lime juice, 2 tablespoons of filtered water, 2 (13.5-ounce) cans of full-fat coconut milk, ¼ teaspoon of Himalayan salt, 1 teaspoon of vanilla bean paste or 1 ½ teaspoon of vanilla extract, 3 tablespoons of pure maple syrup (optional for extra sweetness), 5 large pasture-raised egg yolks, 3 tablespoons of unsweetened dried shredded coconut (optional), and 6 strawberries, quartered (optional).
The first step is to prepare your ice cream maker by placing the bowl in the freezer overnight or for at least 12 hours prior to making the ice cream. This ensures that the bowl is properly chilled and ready to create the perfect consistency for your dessert.
Next, you’ll need to prepare the blackberry mixture. In a small saucepan, combine the blackberries, lime juice, and water. Bring the mixture to a simmer over medium heat, then cover and reduce the heat to low. Allow the mixture to simmer for 10 minutes, stirring occasionally.
While the blackberry mixture is simmering, it’s time to prepare the coconut milk base. In a large saucepan, combine the coconut milk, salt, vanilla, and maple syrup (if desired). Whisk constantly while bringing the mixture to a simmer over medium heat. Once it reaches a simmer, reduce the heat to low and simmer for an additional 5 minutes. Then, remove the mixture from heat.
In a separate bowl, whisk the egg yolks until frothy, which takes about 2 minutes. This step adds richness and creaminess to the ice cream. To temper the egg yolks, slowly pour 1 cup of the hot coconut milk mixture into the egg yolks while whisking constantly. This prevents the eggs from curdling when combined with the hot liquid.
Pour the tempered egg mixture back into the saucepan with the rest of the coconut milk mixture. Place the saucepan over low heat and whisk constantly while simmering for about 5 minutes, or until the mixture has thickened. Once thickened, strain the mixture using a fine mesh strainer and transfer it into a bowl.
Allow the mixture to cool to room temperature, which takes about 45 minutes, before chilling it in the refrigerator for at least 2 hours. This step is crucial for achieving the perfect consistency in your ice cream.
If you prefer a smoother texture without the seeds, you can strain the blackberry mixture using a fine mesh strainer. Simply use a spatula to press the blackberry mixture through the strainer until only the seeds remain. Place the strained blackberries in the fridge to cool.
Once both the coconut milk mixture and the blackberries have chilled, it’s time to combine them in the ice cream maker. Pour the liquid into the prepared ice cream maker and churn until the ice cream reaches a soft serve consistency, which usually takes about 10 minutes. For an extra burst of blackberry flavor, add the chilled blackberries to the ice cream and churn for just 10 seconds.
Serve the Blackberry Vanilla Ice Cream immediately or transfer it to a container and freeze for a firmer texture. For a patriotic touch, garnish with fresh strawberries and shredded coconut. Each serving of this delicious treat contains approximately 135 calories, 11g of total fat, 9g of saturated fat, 64mg of cholesterol, 51mg of sodium, 8g of carbohydrates, 2g of fiber, 6g of sugars, and 2g of protein. The net carbs are approximately 6g.
In conclusion, combining blackberries and ice cream not only creates a delightful and nostalgic summer dessert but also provides unique and fascinating health benefits. Dr. Mark Hyman’s Blackberry Vanilla Ice Cream recipe takes this classic combination to a whole new level by adding the benefits of coconut milk, making it a dairy-free treat that is both delicious and nutritious. So, why not indulge in this guilt-free dessert and reap the benefits of blackberries and coconut milk this summer?
