Blackberry Ice Cream-Filled Crepes with Orange Beurre Blanc

Name: Blackberry Ice Cream-Filled Crepes with Orange Beurre Blanc
Yield: Serves 8
Ingredients: ½ pint (1 cup) fresh blackberries; 1½ cups heavy (whipping) cream; 2 large eggs; ¼ cup heavy (whipping) cream; ⅛ teaspoon kosher salt; Large pinch of kosher salt; 2 tablespoons cornstarch; ¼ teaspoon salt; 7 ounces (14 tablespoons) unsalted butter; 1 cup milk; 1½ tablespoons freshly squeezed lemon juice; 1 cup all-purpose flour; 4 large egg yolks; ¼ cup plus ⅓ cup sugar; 2 pints fresh or 24 ounces thawed no-sugar-added frozen blackberries; 1¼ cups sugar; ⅓ cup water; 1 ounce (2 tablespoons) unsalted butter, melted, plus about ¼ teaspoon for crepe pan; Grated zest of 1 lemon; ¾ cup milk; 2 cups orange juice; ½ teaspoon vanilla extract

Preparation info

Serves
8

Difficulty
Medium

Appears in

A Passion for Ice Cream

By Emily Luchetti

Published 2006

About

One of my favorite things about this recipe is the combination of hot and cold elements. The contrast offers a delicious shock to my taste buds. The hot component intensifies the cold part and vice versa. For a sweet version of beurre blanc, a warm French butter sauce, I use orange juice, which pairs beautifully with the blackberry ice cream.

Ingredients

Dessert
Vegetarian

Ingredients

Method