Mountain Blackberry Revel – August 2013
A delicious blend of mountain blackberries from the Pacific Northwest made into a rich, fruity syrup and then swirled into our world famous vanilla ice cream.
One of the longest-running Umpqua Ice Cream flavors, Mountain Blackberry Revel has been the August Flavor of the Month since we started the Flavor of the Month campaign in 1960! It’s the only Flavor of the Month that has never changed.
Oregon’s warm summers and cool springs are perfect for growing the Pacific Northwest blackberry, which was introduced as a crop in the late 19th century. This sweet and tart fruit, which is popular for desserts, jams, seedless jelly, and even wine, is naturally high in antioxidants, vitamins, minerals, and dietary fiber. Also, the seeds contain oil rich in omega-3 and -6 fats. But did you know that the blackberry is not technically a “fruit”? It’s actually an aggregate fruit, composed of small drupelets.
Flavor of the Month Recipes:
Meyer Lemon Pound Cake with Mountain Blackberry Revel Ice Cream
Adapted from: http://cook-n-taste.com/meyer-lemon-pound-cake/
1 3/4 Cups all purpose flour
½ Teaspoons baking powder
1/2 Teaspoons salt
1/4 Cup Umpqua Dairy Sour Cream
1 1/2 Tablespoons Meyer lemon juice
1 ½ Tablespoons Meyer lemon zest
1 Cup granulated sugar plus 2 additional tablespoons
1 Cup (2 sticks) Umpqua Dairy Unsalted Sweet Cream Butter, at room temperature
5 large eggs, at room temperature, beaten
1/4 Cup granulated sugar
1/4 Cup Meyer lemon juice
1/2 Cup confectioners’ sugar, sifted
1 Tablespoon Meyer lemon juice
Preheat oven to 325°F (165°C). Grease or line a 9×5-inch loaf pan.
In a medium bowl, sift together the flour, baking powder, and salt. Whisk the sour cream and lemon juice together in a small measuring cup.
In the bowl of a stand mixer fitted with the paddle attachment, combine the lemon zest and sugar. Rub together with your fingertips until the sugar is moist and fragrant. Add the butter to the bowl and beat the butter/sugar mixture on medium speed until very pale and fluffy, about 3-4 minutes. Scrape down the sides of the bowl.
Mix in the eggs in 3 additions, beating well after each addition until the mixture is smooth (stop to scrape down the sides of the bowl as necessary). With the mixer on low, alternately add the dry ingredients in 3 additions and the sour cream mixture in 2 additions, starting and ending with the dry ingredients.
Once all the ingredients have been added, scrape down the bowl then beat on low for another 30 seconds to fully combine. Use a rubber spatula to make sure the batter in the very bottom of the bowl is uniform.
Transfer the batter to the prepared pan. Smooth the top then tap the pan on your work surface to release air bubbles. Bake the cake for 55-65 mins, or until a thin knife inserted near the center comes out with just a few moist crumbs. Transfer the pan to a wire rack and let the cake cool for 10 mins, then turn it out.
While the cake is in the oven, make the syrup. Combine the sugar and lemon juice in a small saucepan and set over medium-high heat. Cook, stirring frequently, until the sugar dissolves. Bring the mixture to a simmer and allow to simmer for 2 mins, then remove from the heat and set aside.
Once you’ve turned the cake out of the pan (the cake should still be warm), brush the top and sides with the lemon syrup. It’ll seem like a lot, but use all of the syrup. Let the cake cool completely, about 2 hours.
Note: Make sure your cake is completely cool before covering it with glaze.
To make the glaze, combine the confectioners’ sugar and lemon juice in a small bowl and stir until smooth. Pour over the top of the cake, covering completely. Let the glaze set for at least 15 minutes before serving.
Blackberry-Brown Sugar Ice Cream Sandwiches
3 1/3 cups flour
2 tsp cornstarch
2 tsp baking soda
1/2 tsp salt
1 cup Umpqua Dairy Unsalted Sweet Cream Butter, at room temperature
1 1/2 cup light brown sugar
2 large eggs
4 tsp vanilla extract
2 Tbsp dark honey (or molasses)
56oz carton Umpqua Mountain Blackberry Revel Ice Cream
For the cookies, whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Beat butter and brown sugar in a large mixer bowl at medium speed until creamy. Add egg, vanilla, and honey, beating to combine. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Cover dough and chill in the refrigerator for 2 hours.
Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Form 52 (1 1/4-inch) balls of dough and place two inches apart on prepared baking sheets; flatten slightly. Bake, rotating pans halfway through, for 8 minutes, until edges are set. Immediately press baked cookies with the bottom of a glass to flatten slightly. Cool for 4 minutes on baking sheets, then transfer to a wire rack to cool completely. Freeze cookies in an airtight container for at least one hour.
To assemble sandwiches, use a small cookie scoop to place a scoop of ice cream between two chilled cookies and press lightly. Place assembled ice cream sandwiches on a baking sheet and cover with plastic; return to the freezer for two hours. Wrap sandwiches individually in plastic wrap and store in the freezer for up to 7 days. Let stand at room temperature for 5 minutes before serving.