Easy Recipes
Creamy Blackberry Ice Cream Recipe
Ingredients
Method
Preparation
- In a blender or food processor, puree the blackberries, milk, and raw cane sugar until smooth.
- Pour the mixture through a fine mesh sieve into a separate bowl to strain out the seeds, pressing down with a spatula to extract as much liquid as possible.
- In the bowl with the strained blackberry mixture, add the egg yolk, vanilla extract, and cornstarch. Mix well until combined.
- Pour the mixture into a medium saucepan and cook over low heat, stirring constantly. Cook until it thickens slightly (around 5-7 minutes).
- Once thickened, remove from heat and let it cool to room temperature.
- In another mixing bowl, whip the heavy cream until soft peaks form.
- Gradually fold the sweetened condensed milk into the whipped cream until well incorporated.
- Gently fold the cooled blackberry mixture into the whipped cream mixture, mixing just until combined.
- Transfer the completed mixture to an ice cream container and freeze for at least 4 hours, or until firm.
- Scoop, serve, and enjoy the smooth, creamy blackberry ice cream!
Notes
Storage Instructions: This ice cream can be stored in an airtight container in the freezer for up to two weeks. Allow to sit at room temperature for a few minutes to soften slightly before scooping.