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Blackberries and cream ice cream

Blackberries and Cream Ice Cream

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
Blackberries and Cream Ice Cream
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Rating: 5
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Recipe Notes

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

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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
Units:
Servings
people(change to adjust quanities)
Prep Time
25mins
Churn Time
20mins
Ingredients
Units:
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. loveicecreams blackberry ice cream
  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.
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