Ingredients
- Fresh Blackberries: 2 cups
- Heavy Cream: 2 cups
- Whole Milk: 1 cup
- Granulated Sugar: 3/4 cup
- Lemon Juice: 1 tablespoon
- Vanilla Extract: 1 teaspoon
- Pinch of Salt: 1/4 teaspoon
Instructions
- Step 1: Puree the blackberries in a blender or food processor until smooth. Strain the puree through a fine-mesh sieve to remove the seeds. Discard the seeds and set the blackberry puree aside.
- Step 2: In a medium saucepan, combine the heavy cream, whole milk, sugar, and salt. Heat over medium heat, stirring constantly, until the sugar is completely dissolved. Do not boil.
- Step 3: Remove the saucepan from the heat and stir in the lemon juice and vanilla extract. Let the mixture cool slightly.
- Step 4: Stir in the strained blackberry puree until well combined.
- Step 5: Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
- Step 6: Transfer the ice cream to an airtight container and freeze for at least 2 hours to harden further before serving.
Notes
- To prevent ice crystals, press a sheet of plastic wrap directly onto the surface of the ice cream before freezing.
- If your ice cream gets too hard, let it sit at room temperature for about 5-10 minutes to soften slightly before scooping.
- Serve this blackberry ice cream with a sprig of fresh mint and a few extra blackberries for an elegant presentation.
- For a richer blackberry flavor, consider roasting half of the blackberries before pureeing to concentrate their sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American