Thursday, August 23, 2012

Blackberry Ice Cream

How is it almost the end of summer and I haven't posted any ice cream recipes yet??  I've been making some of my tried and true favorites (see "ice cream maker" label on the side bar) but finally made a new recipe.  There were beautiful, ripe blackberries at farmer's market this weekend and I bought a few baskets.  I immediately hid 2 cups in the refrigerator so I could make ice cream because any berries brought into this house are quickly devoured.

I looked at several recipes with true custards and if you have the time or patience (I wanted instant gratification - ice cream tonight for dessert), try the Pioneer Woman's version (or this one looked good).  Instead, I went for a quick vanilla base with blackberry puree stirred in.  Delicious!

Blackberry Ice Cream (makes about 5 cups)

2 cups of blackberries
2 T sugar
juice of 1/2 a lemon
1.5 cups milk
1.5 cups heavy cream
2/3 cup sugar
1 teaspoon vanilla

In a saucepan, combine the blackberries, 2 T sugar, and lemon juice.  Stir and mash up the berries a little bit over medium heat.  Reduce heat to low, cover, and let it cook for about 20 minutes or until the berries have released a bunch of juice.  Put the blackberry mixture through a fine mesh strainer extracting as much juice as possible.  At this point, it would be ideal to refrigerate the blackberry puree until cold.  I used an ice bath just to cool it off.  I was in a hurry, remember?

In a bowl, stir the milk, cream, 2/3 cup sugar and vanilla with a whisk until the vanilla is dissolved.  Add the blackberry puree and stir until combined.  Make according to your ice cream maker's instructions, about 20-25 minutes for the Cuisinart.  Transfer to another container and freeze it until it's the desired consistency.


  1. And it matches you coleslaw. You can have a purple meal.