Fudge Ribboned Blackberry & Vanilla Bean Ice-Cream Dessert

Ingredients:

Crust:

• 24 Oreo cookies
• 1/4 cup melted butter

Ice-Creams:

• 4 cups fresh or frozen whole blackberries
• 1 1/2 cup 2% milk or whole, divided
• 2 1/2 cup heavy cream, divided
• 1 1/2 cup granulated sugar, divided
• 4 eggs yolks, divided
• 1/2 tsp. vanilla extract
• 1 vanilla bean
• 1/2 T. fresh squeezed lemon juice

Hot Fudge Sauce:

• 1 cup semi-sweet chocolate chips
• 1 14 oz. can sweetened condensed milk
• 2 T. butter
• 2 T. water
• 1 tsp. vanilla

On top of Fudge Layer: 1/4-1/2 macadamia nuts chopped

Blackberry sauce:(optional)

• 1/2 cup granulated sugar
• 1 T. cornstarch
• 1 cup blackberry puree/juiceGarnish:
• 1 cup fresh blackberries
• 1 cup heavy cream
• 1/2 tsp. vanilla extract
• 1 T. granulated sugar

Equipment:

• 1 9 in. round spring form pan
• ice-cream maker

Directions:

Step 1: Put 24 Oreo cookies into a food processor turn on until crumbs form, then slowly pour in the melted butter until mixed well and crumbs are moistened.

Step 2: Pour the crumbs into the a 9 inch spring-form pan and press the crumbs with the back of a 1 cup measuring cup up the sides and evenly around the bottom of the pan. Cover pan with plastic wrap and put in the refrigerator until ready to use.

Step 3: Prepare blackberries by putting into a medium size pan with 1/2 cup water and heat stirring often until the berries break down. When the berries are broken down then put a sieve over a medium size mixing bowl and put the berries through the sieve to get all the seeds out. The juice/puree should measure around 2 cups. Set the juice aside to cool .

Step 4: Pour 3/4 cup of heavy cream into a medium bowl with a sieve over the top. Whisk 2 eggs yolk with 3/4 cup of milk and 3/4 cup sugar and pour into a medium sauce pan. Heat the milk/egg/sugar mixture stirring constantly until it coats the back of a wooden spoon. Pour mixture through a sieve into the with the cream. Stir well and then add 1 cup blackberry puree and 1/2 T. lemon juice stirring until cool over an ice bath.

Step 5: When blackberry ice-cream mixture is cooled put into the refrigerator for at least 2 hours. Then pour into your ice-cream maker and follow the ice-cream maker’s directions.

Step 6: When ice-cream is done pour into the Oreo crust and smooth out. Put into the freezer for at least 5 hours until completely frozen. 

Step 7: While the blackberry ice-cream is freezing make the fudge sauce for the middle by heating the chocolate chips, sweetened condensed milk, 2 T. butter, 2T. water in a medium sauce pan stirring until the mixture is combined well. Stir in 1 tsp. vanilla, transfer to another a container with a lid, let cool at room temp.then cover with lid.

Step 8: After the blackberry ice-cream is completely frozen and the fudge is cooled pour about half of the fudge onto of the blackberry ice-cream and smooth out with a spatula. Put the ice-cream back into the freezer.

Step 9: Make the vanilla bean ice cream by pouring 1 3/4 cup of heavy cream into a medium bowl with a sieve over the top. Whisk 2 eggs yolk with 3/4 cup of milk and 3/4 cup sugar, 1 vanilla bean split and pour into a medium sauce pan. Heat the milk/egg/sugar mixture stirring constantly until it coats the back of a wooden spoon. Pour mixture through a sieve into the with the cream stir well until cooled over an ice bath. When ice-cream mixture is cooled put into the refrigerator for at least 2 hours. Then pour into your ice-cream maker and follow the ice-cream maker’s directions.

Step 10: While the vanilla bean ice-cream is churning chop the nuts and sprinkle on top of the fudge layer. When the vanilla ice-cream is done spread on top of the nuts and fudge layer and put back into the freezer. Freeze overnight.

Step 11: The next day when ready to serve, whip 1 cup of cream with 1 T. sugar and 1/2 tsp. vanilla then pipe in circles on top of dessert. Put fresh blackberries on top put back in the freezer for a 10-15 minutes to let the whipped cream set.

Step 12: If you want some blackberry sauce to go with the dessert then cook the remainder 1 cup of juice/puree, 1/2 cup sugar, and 1 T. cornstarch in a small saucepan and cook on medium stirring constantly until sauce thickens slightly. Let cool and garnish the plates and dessert with sauce, save the remainder in the refrigerator and use for pancake syrup.