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Blackberry Ice Cream

A simple, creamy dessert made with fresh blackberries, perfect for warm days.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 4 hours 25 minutes
Servings: 6 servings
Course: Dessert, Frozen Treat
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the ice cream mix
  • 350 g blackberries (about 2 1/2 cups) Use fresh, ripe blackberries for best flavor.
  • 300 ml milk (about 1 1/4 cups) Use regular milk.
  • 60 g raw cane sugar (about 1/4 cup) Can be substituted with granulated sugar.
  • 1 piece egg yolk Adds creaminess.
  • few drops vanilla extract Enhances flavor.
  • 30 g cornstarch (about 1/4 cup) Helps thicken the mixture.
  • 300 ml heavy cream (33% fat, about 1 1/4 cups) Provides richness.
  • 150 g sweetened condensed milk (about 1/2 cup) Adds sweetness and creaminess.

Method
 

Preparation
  1. In a blender, combine the blackberries, milk, and raw cane sugar. Blend until smooth.
  2. Pour the blackberry puree into a medium saucepan. Cook over low heat, stirring continuously until the mixture thickens slightly, about 5-7 minutes. Remove from heat and let it cool to room temperature.
  3. In a separate mixing bowl, whisk together the egg yolk, vanilla extract, and cornstarch until smooth.
  4. Gradually whisk in the heavy cream and sweetened condensed milk to the egg yolk mixture until fully blended.
  5. Pour the cooled blackberry mixture into the cream mixture, stirring until everything is combined thoroughly.
Freezing
  1. Transfer the mixture into a freezer-safe container. Freeze for at least 4 hours, or until solid.
Serving
  1. Scoop and enjoy your luscious blackberry ice cream that’s both creamy and fruit-forward!

Notes

For a swirl effect, reserve a bit of the blackberry puree before mixing it into the cream mixture. Make sure the blackberry puree is completely cooled before combining it with the cream to get a good texture. If you want a firmer ice cream, allow it to freeze longer or churn it in an ice cream maker.