Blackberries and Cream Ice Cream

Written by Mint Choc Chip on January 31, 2017. Posted in Ice cream, Recipes

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

Votes: 1 Rating: 5 You: Rate this recipe!

Print Recipe

Recipe Notes Frozen blackberries are fine for this recipe, they simply take a little longer to mash down to a pulp. Buy ingredients

Nutrition Facts

Blackberries and Cream Ice Cream

Amount Per Serving (100g)

Calories 375 Calories from Fat 243

% Daily Value*

Total Fat 27g 42%

Saturated Fat 16g 80%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 108mg 36%

Sodium 19mg 1%

Potassium 141mg 4%

Total Carbohydrates 29g 10%

Dietary Fiber 3g 12%

Sugars 26g

Protein 4g 8%

Vitamin A 5%

Vitamin C 18%

Calcium 7%

Iron 3%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 200 ml semi skimmed milk
• 300 ml double cream
• 1 tsp vanilla extract
• 3 egg yolks
• 75 g caster sugar
• 300 g blackberries
• 50 g sugar
• 7 tbsp water

Units:MetricUS Imperial

Servings

people(change to adjust quanities)

Prep Time

25mins

Churn Time

20mins

Ingredients 200 ml semi skimmed milk 300 ml double cream 1 tsp vanilla extract 3 egg yolks 75 g caster sugar 300 g blackberries 50 g sugar 7 tbsp water Units:MetricUS Imperial Servings people(change to adjust quanities) Prep Time 25mins Churn Time 20mins

Nutrition Facts Blackberries and Cream Ice Cream Amount Per Serving (100g) Calories 375 Calories from Fat 243 % Daily Value* Total Fat 27g 42% Saturated Fat 16g 80% Polyunsaturated Fat 1g Monounsaturated Fat 1g Cholesterol 108mg 36% Sodium 19mg 1% Potassium 141mg 4% Total Carbohydrates 29g 10% Dietary Fiber 3g 12% Sugars 26g Protein 4g 8% Vitamin A 5% Vitamin C 18% Calcium 7% Iron 3% * Percent Daily Values are based on a 2000 calorie diet.

Method

1. 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.
2. Whisk the egg yolks and 75g caster sugar in a large bowl for one minute until pale.
3. 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.
4. 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.
5. 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.

Share this Recipe Facebook Pinterest Twitter Yummly

Add Favourite:

Yum

Comments

comments

Tags: Blackberry picking, blackberry recipes, recipes with blackberries