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Blackberry Ice Cream Recipe

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3.9 from 6 reviews

This homemade Blackberry Ice Cream is a creamy, refreshing treat featuring a smooth blackberry puree swirled into a rich custard base. Made with fresh blackberries, egg yolks, whole milk, heavy cream, and vanilla, this recipe is a perfect balance of tart and sweet, providing six generous servings of luscious ice cream that’s perfect for warm days or any time you crave a fruity frozen dessert.

Ingredients

Fruit Puree

  • 2 cups blackberries

Custard Base

  • 4 large egg yolks
  • 3/4 cup granulated sugar
  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 1/4 tsp kosher salt
  • 2 teaspoons vanilla extract

Instructions

  1. Chill the Ice Cream Bowl: Place your ice cream maker’s bowl in the freezer for at least 24 hours until completely solid. The bowl should be free of liquid movement to ensure optimal churning conditions.
  2. Prepare the Blackberry Puree: Add the fresh blackberries to a food processor and blend until smooth. Strain the puree through a fine sieve using a spatula or spoon to press out as much juice as possible, removing seeds. Set aside the smooth blackberry juice.
  3. Make the Egg Yolk Mixture: In a medium bowl, whisk together the egg yolks and granulated sugar until the mixture is smooth and pale yellow, indicating air incorporation.
  4. Heat the Milk: Pour the whole milk into a saucepan and heat over medium heat until it just begins to simmer. Do not let it boil to preserve the creaminess.
  5. Temper the Egg Mixture: Slowly add about 1/2 cup of the hot milk to the egg yolks and sugar while whisking constantly to prevent curdling.
  6. Combine and Thicken the Custard: Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Heat on low, stirring continuously, until the mixture thickens enough to coat the back of a spoon, which usually takes a few minutes.
  7. Strain the Custard: Pour the custard through a sieve into a clean bowl to remove any cooked egg bits and ensure smoothness.
  8. Add Cream, Salt, and Vanilla: Stir in the heavy cream, kosher salt, and vanilla extract until fully combined with the custard base.
  9. Incorporate the Blackberry Puree: Mix the strained blackberry puree into the custard base until evenly blended, giving the ice cream its vibrant color and flavor.
  10. Chill the Mixture: Cover the bowl with plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate for at least 3 hours until thoroughly cold.
  11. Churn the Ice Cream: Pour the chilled mixture into your prepared ice cream maker and churn according to the manufacturer’s instructions, about 20 minutes, until it reaches a soft-serve consistency.
  12. Freeze Until Firm: Transfer the churned ice cream into a shallow container or loaf pan. Cover the surface with plastic wrap or wax paper to prevent ice crystals. Freeze for at least 4 hours until firm.
  13. Serve: Before serving, allow the ice cream to sit at room temperature for about 5 minutes to soften slightly for easier scooping.

Notes

  • Chilling the ice cream maker bowl well in advance is crucial for proper churning.
  • Tempering the eggs gently with heated milk prevents scrambling and ensures a smooth custard.
  • Pressing plastic wrap onto the surface while chilling and freezing prevents ice crystals and skin formation.
  • Allow the ice cream to soften slightly at room temperature before scooping for best texture.
  • Use fresh or thawed blackberries for the best flavor and texture.
  • For a more intense color and flavor, reduce the blackberry puree slightly before incorporating.

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