Blackberry Ice Cream

Friday, October 17, 2014

A few weeks ago the blackberries was on sale at the Farmer Market. I rarely buy blackberries but since it's on sale, I grabbed some knowing that I can use it to make Blackberry ice Cream. What I didn't expect was it turned out to be my favorite ice cream flavor.

Cook the blackberries with a little sugar:

Crush the berries with hand blender or regular blender:

A few more steps and you get to enjoy the fruit of your labor... Voila!

Blackberry Ice Cream

Cook time:

Printable Recipe

1 pint or 473 ml heavy cream
a pinch of salt

250 ml whole milk
130 grams sugar {add more if you like prefer sweeter or your blackberry is tart}
5 egg yolks
350 grams of blackberry


1.       Cook blackberries in a medium sauce pan in low heat, add some sugar (about 2 teaspoon), and cook 'till soft while stirring once in a while about 15 minutest then blend them in the blender 'till smooth.  Let it cool until it reach room temperature then put it in the fridge.

2.      Heat the cream, salt, milk and sugar in a medium saucepan and bring it to a gentle boil then turn off the heat. In separate bowl whisk together the egg yolks.

3.      Slowly pour some of the warm milk into the egg yolks, whisking constantly, then scrape the mixture back into the saucepan.

4.      Heat the pan, stir the mixture constantly over medium heat with wooden spatula, until the mixture reach 80 Celsius.

5.      Remove pan from the heat, pour the custard through a strainer.  Let it cool until it reach room temperature. Refrigerate overnight.

6.      Mix in the blackberry puree, stir well.  Process in an ice cream maker for 25 minutes or according to the manufacturer's directions.