Ingredients
- Fresh Blackberries: 2 cups
- Heavy Cream: 2 cups
- Whole Milk: 1 cup
- Granulated Sugar: 3/4 cup
- Lemon Juice: 1 tablespoon
- Vanilla Extract: 1 teaspoon
- Pinch of Salt: 1/8 teaspoon
Instructions
- Step 1: Combine blackberries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until the berries soften and release their juices (about 8-10 minutes).
- Step 2: Press the blackberry mixture through a fine-mesh sieve to remove the seeds. Discard the seeds and reserve the smooth blackberry puree. Let the puree cool completely.
- Step 3: In a large bowl, whisk together the heavy cream, whole milk, vanilla extract, and salt.
- Step 4: Stir the cooled blackberry puree into the cream mixture until well combined.
- Step 5: Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions (usually about 20-25 minutes).
- Step 6: Transfer the ice cream to an airtight container and freeze for at least 2 hours to harden before serving.
Notes
- For best storage, press a piece of plastic wrap directly onto the surface of the ice cream before sealing with the lid to prevent ice crystals from forming.
- If your ice cream is too hard to scoop straight from the freezer, let it sit at room temperature for 5-10 minutes to soften slightly.
- Garnish each serving with a fresh sprig of mint and a few extra blackberries for an elegant presentation.
- Don't skimp on cooling the blackberry puree completely; adding it warm will melt the cream and affect the ice cream's texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American