Description
A delightful homemade blackberry ice cream that blends the sweetness of ripe blackberries with creamy richness.
Ingredients
Scale
- 6 to 8 cups blackberries
- 2 tablespoons lemon juice
- 1¼ cups granulated sugar
- 2 cups heavy cream
- 1½ cups half and half
Instructions
- In a large saucepan, combine blackberries, sugar, and lemon juice. Cook over low heat until sugar dissolves and blackberries release their juices. Mash the berries as they cook.
- Remove from heat and strain the mixture through a fine mesh strainer. Press the berries to extract juice, discard solids, and chill the juice in the refrigerator.
- Stir in the heavy cream and half and half into the chilled blackberry juice until well combined.
- Pour the mixture into an ice cream maker and churn according to the machine’s instructions until soft-serve consistency is achieved.
- Scoop the churned ice cream into storage containers and freeze for at least 2 hours to firm up.
- Serve in bowls or cones and enjoy!
Notes
For the best flavor, use fresh, ripe blackberries. Churn longer for a smoother texture before freezing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 25g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 60mg
Keywords: blackberry ice cream, homemade ice cream, dessert recipe, summer treat