Ingredients
– 6 to 8 cups blackberries for the fresh, tart base that gives the ice cream its vibrant flavor
– 2 tablespoons lemon juice to brighten the taste and help balance the sweetness
– 1¼ cups granulated sugar provides the perfect level of sweetness to enhance the berries
– 2 cups heavy cream adds richness and creaminess to the final product
– 1½ cups half and half contributes to a smooth, velvety texture without needing eggs
Instructions
1-Rinse and dry the blackberries thoroughly, then set them aside to keep them fresh.
2-In a saucepan, mix blackberries, 1¼ cups granulated sugar, and 2 tablespoons lemon juice; cook over low heat, mashing as they soften, until sugar dissolves.
3-Strain the mixture and chill the juice.
4-Stir in 2 cups heavy cream and 1½ cups half and half once cooled.
5-Churn in an ice cream maker as per instructions, then freeze until firm.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧊 Use fresh or frozen blackberries; frozen berries may need less cooking time and release juice faster.
🥄 Thoroughly strain the berry mixture to capture intense flavor and rich color.
🥛 Substitute half and half with ¾ cup whole milk plus ¾ cup heavy cream if unavailable for similar creaminess.
- Prep Time: 10 minutes
- Chilling and freezing time: 2 hours 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Calories: 213 kcal
- Sugar: 21 g
- Sodium: 24 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 91 mg