Name: Blackberry Ice Cream
Prep time: 5 min
Cook time: 10 min
Total time: 165 min
Cuisine: American
Ingredients: 1 1/2 cups Milk ((375ml) we prefer whole milk); 1 1/2 cups Sugar ((300g) ); 4 large Egg Yolks; 1 teaspoon Vanilla Extract ((5ml) ); 1 1/2 cups Heavy Whipping Cream ((375ml) ); 2 cups pureed Blackberries (* see head note (480ml) (approx. 4 - 6 oz baskets of berries)); 1 Tablespoon fresh Lemon Juice ((15ml))

American

Saucepan

Whisk

Bowl

Combine the milk and sugar in a saucepan and gently warm to just less than scalding.

Whisk egg yolks and vanilla extract in a medium bowl. Slowly pour the warm milk into the eggs, whisking constantly. Next pour the egg/milk mix back into the saucepan.

Heat the milk/egg mix over medium heat, stirring constantly, until it coats the back of a spoon.

Combine the blackberry puree and lemon juice in a medium bowl. Cover with a strainer, and pour the milk/egg mixture into the blackberry mixture through the strainer to catch any chunky egg bits. Stir in the heavy cream.

Stir until cool over an ice bath. Cover and thoroughly chill in the refrigerator (at least a couple hours.)

Churn in your ice cream maker according to manufacturer's directions (usually about 15 minutes but times will vary depending on ice cream maker).

Blackberry Ice Cream

Utensils needed:

Overview

Category

Cuisine

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