This blackberries and cream ice cream is really delicious. The colour is divine and the flavour just reminds you of late summer days blackberry picking in the countryside or garden. It’s a great way to use up any frozen fruit you may have hanging around in the freezer. I made this recipe on a rainy day in January with some frozen berries we’d picked last year. It was definitely worth it and the results were lovely. Enjoy x
Blackberries and Cream Ice Cream
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Frozen blackberries are fine for this recipe, they simply take a little longer to mash down to a pulp.
* Percent Daily Values are based on a 2000 calorie diet.
Start by making the custard. Add milk, cream and vanilla extract to a large saucepan. Heat gently until small bubbles form around the edge of the pan.
Whisk the egg yolks and 75g caster sugar in a large bowl for one minute until pale.
Add the hot milk and cream mixture to the egg yolk mixture, whisking all the time. Put it all back in the saucepan and heat very gently for about 15 minutes, whisking or stirring frequently. Cover with cling film and cool until really cold.
Add the blackberries, 50g sugar and 7 tbsp water to a saucepan. Heat gently and mash to a pulp with a potato masher. Press through a metal sieve and then cool in the fridge until very cold.
Mix everything together and add to your turning ice cream machine. Churn for about 20 minutes and then transfer to a freezer container. Pop in the freezer to firm up.