Sweet, smooth, creamy and full of fresh blackberry flavor! Summer just got a new favorite treat… blackberry ice cream!
Turn those summer blackberries into something super creamy and delicious with this blackberry ice cream. You can use fresh or frozen berries, making it simple to make year round actually! The result is full of flavorful and such pretty color too! It may just become your new favorite summer treat!
My husband is one of those (crazy!) People who could do without sweets. In most instances he would just assume have another helping of meat than save any room for dessert.
He is also one of those (even more crazy!) people who’s appetite is directly linked to his activity output for the day and therefore maintains a pretty darn steady weight all of the time, but that’s a complaint for another day!
One of the few desserts that he is almost guaranteed to save room for is MiMi’s homemade ice cream. She gets in trouble if she doesn’t give fair warning before dinner that there will be ice cream on the other side. He needs to know ahead of time to save room for a giant bowlful!
So when we were planning the menu for the hog roast, he chimed in with ice cream! No surprise there, and a perfect summer treat.
Then he narrowed down the request to blackberry ice cream. MiMi and I generally aim to please when it comes to planning a menu, so she was ready to accept the challenge.
The only problem was her blackberry bushes weren’t producing berries yet. So little dude, his daddy and I picked a bunch of berries for MiMi.
I know I’ve said it before, but our little berry patch produces the biggest berries I’ve ever seen and we tend to get berries a little earlier than everyone else too.
I don’t know if it’s the variety (they’re thornless canes) or the fact that they are against a brick wall and get some radiant heat. Maybe it’s a little bit of both.
Either way, we’ve had a chance to eat our fill. We’ve had them in smoothies and I’ve made a blackberry crisp.
Plus there are two gallons of berries in the freezer for this winter. I love baking with them, but turning on the oven will sound a lot more pleasant a few months down the road!
With our berry stash in good shape, we didn’t mind sharing. Especially if it was to make the ice cream we requested!
MiMi sent us pictures along the way, so the excitement was building to taste it. The amount of berries we brought her filled up her ice cream maker perfectly. Her base was beautiful and we couldn’t wait to dive in.
We jostled the menu a bit as the days wore on and ended up serving this, some vanilla ice cream and the rolo poke cake for the birthday celebration instead of the hog roast. Everything was so good, but this ice cream got the biggest reaction.
It was so full of blackberry flavor and perfectly creamy and delicious. I have a feeling it will become a summertime tradition!
MiMi wanted to share her two cents too, since she was the one who made it!
When Matt asked me to make blackberry ice cream for 4th of July weekend I really wanted to get it right. Carlee loves to freeze blackberries to use in recipes throughout the year. 2 quarts of them is a treasure so I needed it to be really special.
Judging by the reactions, I’d say I was successful. Pops told Matt that the extra ice cream stays here.
Matt promptly offered to stay here and finish it off the next day. The guilties got to Pops so he brought Matt the carton the next day.
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- 2 quarts fresh blackberries
- 2 Tablespoons lemon juice
- 1 1/4 cup sugar, divided
- 1 1/2 cups heavy cream
- 1 1/2 cups half and half
- 5 egg yolks
- In a large saucepan, cook down berries with lemon juice and 1/4 cup sugar. You’ll want to cook them over low heat for about 20 minutes. Then strain the liquid to remove the solids. Be sure to press down on the solids to extract as much juice as possible. Discard the solids and set the liquid aside.
- In a small saucepan, heat the half and half and remaining sugar over low heat until the sugar is dissolved. Remove from heat.
- In a small bowl, whisk egg yolks until they are thick and pale. Slowly temper them by drizzling in a bit of the hot half and half, whisking as you do. Once you have added about half of the half and half mixture to the egg yolks, return the egg yolk mixture to the saucepan. Heat over medium-low heat, stirring constantly, until the mixture thickens like custard. Strain any clumps out if necessary.
- Stir in the cream and the blackberry mixture, then chill. Once cooled, add to your ice cream freezer and freeze according to the directions. Once churned and frozen, place in freezer for at least a couple of more hours to firm up.
Amount Per Serving: Calories: 213Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 91mgSodium: 24mgCarbohydrates: 25gFiber: 4gSugar: 21gProtein: 3g
All nutritional information is estimated and will depend on the exact ingredients you use.
Recipe adapted from The Pioneer Woman