I am obsessed with this ice cream- If you have fresh blackberries to spare, this ice cream is definitely worth making! Based off the blackberry ice cream recipe on freshaprilflours.com
Serves: 8
Time: 1 hour prep, 4 hours extra chilling time
Ingredients
Blackberry Syrup:
- 5 oz (~1 heaping cup) fresh blackberries
- 1/4 cup sugar
- 1 tsp cornstarch
Ice Cream Mixture:
- 8 oz (~1 1/2 heaping cups) fresh blackberries
- 3/4 cup sugar
- 2 cups heavy whipping cream
- 1 cup whole milk
- 2 tsp vanilla extract
- 1/8 tsp salt
Method
- Prep the Bowl: Before you make the ice cream mixture, make sure you freeze your ice cream bowl! It takes 12-24 hours for the bowl to freeze completely.
- Macerate the Berries: Add the 8 oz blackberries and sugar into a medium-sized bowl and begin to mash and stir the berries (using a potato masher works well if you have one). Just mash the berries a little bit, not a lot. Let the mixture sit for about 15 mins.
- Make the Syrup: Meanwhile, place a small saucepan on the stovetop and add the 5 oz blackberries, 1/4 cup sugar, and 1 tsp cornstarch. Cook over medium-low heat and mash the berries (using a potato masher works well) and stir the mixture. Cook for about 5 mins, until the sauce begins to thicken.
- Strain the Syrup: Then, using a mesh strainer and a rubber spatula, press the sauce through the strainer and into a bowl to remove the seeds. Continue to stir and press until all of the sauce gets through the strainer and only seeds remain. You can discard the seeds, and leave the sauce in the refrigerator until later.
- Blend and Strain Base Berries: After 15 mins of sitting, take the blackberry and sugar mixture from step 2 and place it into a blender or a food processor. Mix it until well blended, and then press the mixture through a mesh strainer to filter out the seeds, just like you did in step 4 with the sauce. Place this berry mixture into a large bowl.
- Attach the Bowl: Then place the frozen ice cream bowl attachment and dasher onto your KitchenAid, according to manufacturer’s instructions.
- Mix the Base: Continue adding ingredients to the large bowl with the blackberry/sugar mixture in it. Add the 2 cups of heavy cream, 1 cup of whole milk, 2 tsp vanilla extract, and 1/8 tsp salt. Whisk until everything is well-combined.
- Churn: Turn on your KitchenAid on low speed, so the dasher is rotating and slowly pour the ice cream mixture in. Let it churn for about 20-30 mins, until the ice cream is about soft-serve consistency.
- Layer and Freeze: Get a large Tupperware container and scoop about 1/3 of the ice cream and place it into the container. Then add about 1/2 of the blackberry syrup, and another layer of ice cream, the rest of the syrup, and then the last of the ice cream on top. Cover and place in the freezer for 1-4 hours to let it solidify, and then enjoy!