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Blackberry Ice Cream Recipe

Blackberry Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 99 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 6 hours (includes chilling and freezing)
  • Yield: 1 quart (about 8 servings) 1x
  • Category: Desserts
  • Method: Blending
  • Cuisine: American
  • Diet: Vegetarian

Description

Deliciously creamy and vibrant, this homemade blackberry ice cream blends the sweet-tart flavors of fresh blackberries with smooth, rich cream for a summer treat that’s both refreshing and decadent. This easy-to-follow recipe captures the full-bodied essence of ripe berries and is perfect for ice cream lovers looking for a fruity twist.

Ingredients

Units Scale

For the Blackberry Puree

  • 2 cups fresh blackberries (can substitute with frozen)
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice

For the Ice Cream Base

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 5 large egg yolks
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the Blackberry Puree: In a medium saucepan, combine the blackberries, 1/2 cup sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries release their juices and the mixture becomes syrupy, about 7-10 minutes. Remove from heat and press the mixture through a fine strainer to remove seeds. Let the puree cool completely.
  2. Make the Custard Base: In a separate saucepan, heat the cream and milk over medium heat until small bubbles start to form around the edges. Do not let it boil.
  3. Whisk Egg Yolks: While the cream mixture heats, whisk together the egg yolks, 3/4 cup sugar, and a pinch of salt in a medium bowl until pale and slightly thickened.
  4. Temper the Egg Yolks: Slowly pour about 1 cup of the hot cream mixture into the egg yolk mixture while whisking constantly to temper the eggs. Then, pour the tempered eggs back into the saucepan with the remaining cream.
  5. Cook the Custard: Cook the mixture over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon, about 5–7 minutes. Do not let it boil. Remove from heat and stir in vanilla extract.
  6. Combine and Chill: Whisk the cooled blackberry puree into the custard base until fully incorporated. Cover and chill in the refrigerator for at least 4 hours or overnight for best results.
  7. Churn the Ice Cream: Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until soft-serve consistency is reached.
  8. Freeze and Serve: Transfer the ice cream to a lidded, freezer-safe container. Freeze for at least 4 hours, or until firm. Scoop and enjoy!

Notes

  • For extra berry flavor, swirl in some reserved blackberry puree before freezing.
  • If you don’t have an ice cream maker, pour the mixture into a shallow pan, freeze, and stir every 30 minutes for 2-3 hours.
  • Use fresh, in-season blackberries for best flavor, but high-quality frozen berries work well in a pinch.
  • Premium vanilla extract enhances the fruity notes; don’t skip it!

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 240
  • Sugar: 24g
  • Sodium: 40mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 105mg

Find it online: https://newsvks.com/blackberry-ice-cream-recipe/