Homemade Blackberry Ice Cream

 

Homemade Blackberry Ice Cream

Ingredients:

For the Blackberry Sauce:

• 2 cups (300g) fresh or frozen blackberries
• ½ cup (100g) granulated sugar
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 tbsp cornstarch (optional, for thickening)
• 2 tbsp water (if using cornstarch)

For the Ice Cream Base:

• 2 cups (500ml) heavy cream
• 1 cup (250ml) whole milk
• ¾ cup (150g) granulated sugar
• 4 large egg yolks
• 1 tsp vanilla extract
• Pinch of salt

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Instructions:

Step 1: Make the Blackberry Sauce

1. In a medium saucepan, combine the blackberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blackberries break down and release their juice (about 5-7 minutes).
2. For a thicker sauce, dissolve the cornstarch in 2 tablespoons of water and stir it into the blackberry mixture. Cook for another 1-2 minutes until the sauce thickens.
3. Remove the saucepan from heat and stir in the vanilla extract.
4. Let the blackberry sauce cool to room temperature, then use an immersion blender or regular blender to puree it (optional for a smoother texture). You can also strain it through a fine sieve to remove seeds if you prefer a smoother sauce. Set aside.

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Step 2: Prepare the Ice Cream Base

1. In a medium saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling.
2. In a separate bowl, whisk the egg yolks until pale and creamy.
3. Slowly pour about ½ cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
4. Gradually add the tempered yolks back into the saucepan, stirring continuously over low heat until the mixture thickens slightly and coats the back of a spoon.
5. Remove from heat and strain the custard through a fine sieve to remove any egg bits or lumps.
6. Stir in the vanilla extract and a pinch of salt, then let the mixture cool to room temperature.

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Step 3: Chill the Custard

1. Once the custard has cooled, cover and refrigerate for at least 4 hours or overnight until it is thoroughly chilled.

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Step 4: Churn the Ice Cream

1. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
2. During the last few minutes of churning, gently fold in the blackberry sauce to create a beautiful swirl throughout the ice cream.

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Step 5: Freeze and Serve

1. Transfer the churned ice cream to an airtight container, smoothing the top with a spatula.
2. Freeze for 4–6 hours or until firm.
3. Scoop and serve, optionally garnished with fresh blackberries or a drizzle of additional blackberry sauce.

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Why This Recipe Stands Out:

• Bold Blackberry Flavor: The sweet-tart blackberries shine through in both the sauce and the ice cream.
• Creamy Texture: The custard-based ice cream is rich and smooth, providing the perfect backdrop for the blackberry swirls.
• Versatile: You can adjust the sweetness of the blackberry sauce to your preference, and add extra mix-ins like chopped nuts or dark chocolate for added texture.

Enjoy this rich and fruity blackberry ice cream, bursting with flavor in every bite! 🍦🍇✨

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