From the Kitchen: Olallieberry Ice Cream
Until meeting Evan and his family, I had never heard of olallieberries (pronounced oh-la-leh berries). Olallie is a Native American word for blackberry and olallieberries are a cross between blackberries, loganberries and youngberries. They originate from Oregon and were first introduced in the early 1950’s, but now they mostly thrive in Northern California…where Evan is from. He grew up picking them once a year around this time (late Spring/early Summer) by the refrigerator drawer full…it was the largest container they had in the house! The first time I tried olallieberry was in ice cream form…and I was simply floored. It was SO good, I really had never tasted anything quite like it. Olallieberry ice cream is sweet, tangy and creamy all at once. It really sorta plays with your taste buds a bit and you’re left wanting more and more. Since Olallieberries aren’t readily available everywhere, feel free to substitute any other berry in this recipe. But if you’re lucky enough to get your hands on the real deal, I highly recommend using fresh (or frozen) olallieberries. You’ll thank me later. Recipe below. xoxo!
Olallieberry Ice Cream
Makes about 1 quart
- 2 cups olallieberries (fresh or frozen)
- 3/4 cup sugar
- 1/2 teaspoon vanilla
- 2 cups heavy cream (chilled) (NOTE: Use whole milk for a healthier version but losing any more fat makes this recipe too icy. I’ve tried skim milk before but I wouldn’t recommend it…the real thing in moderation is probably a better way to go if you’re watching what you eat)
Coarsely mash berries with sugar and vanilla, using a potato masher in a large bowl. Let stand, stirring and mashing occasionally, 10 minutes.
Combine berry mixture with cream and puree in a traditional blender or using a hand blender. Return olallieberry cream to bowl and chill, stirring occasionally, for about 2 hours.
UPDATE: This is an optional step but I highly recommend it. If you’re a seedaphobe like me (I can’t stand things stuck in my teeth! and weird textures give me the heebie-jeebies), STRAIN the berry cream mixture through a sieve lined with cheese cloth. This may take a moment but it’s so worth the trouble! The result will be silky smooth ice cream… and you want silky smooth olallieberry ice cream, trust me :)
Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up.
Ice cream will keep for about 1 week.