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Blackberry Ice Cream-ii

  • Recipe Submitted by on

Category: Summer, Kids, Frozen

 Ingredients List

  • 2 cups (8 oz./250 g) blackberries, plus blackberries for garnish
  • 1 1⁄4 cups (10 fl. oz./310 ml) whole milk
  • 1 1⁄4 cups (10 fl. oz./310 ml) heavy cream
  • Salt
  • 4 egg yolks
  • 3⁄4 cup (6 oz./185 g) sugar
  • 1 Tbs. cornstarch
  • 1 tsp. vanilla extract


In a blender or food processor, process the blackberries to a smooth puree. Strain the puree through a fine-mesh sieve set over a bowl, pushing on the solids with the back of a spoon to remove as much of the juice as possible. Cover and refrigerate until ready to use. Discard the seeds left in the sieve.

In a heavy saucepan over medium-high heat, combine the milk, cream and a pinch of salt. Bring to a simmer, then remove from the heat.

In a large bowl, whisk together the egg yolks and sugar until combined. In a small bowl, stir together the cornstarch and 1 Tbs. water.

Gradually pour the hot milk mixture into the yolk mixture, whisking constantly. Return the mixture to the same saucepan, place over medium-low heat and whisk in the cornstarch mixture. Continue to cook, stirring slowly and constantly with a wooden spoon, until the custard thickens and leaves a path on the back of the spoon when a finger is drawn across it, about 5 minutes; do not allow to boil. Pour the custard through a medium-mesh sieve set over a clean bowl and stir in the vanilla. Refrigerate the custard until cold, at least 1 hour or up to overnight.

When ready to freeze, stir the puree into the custard. Pour the mixture into an ice cream maker and freeze according to the manufacturer”™s instructions. Transfer to a container, cover and freeze until firm, at least 4 hours or up to 3 days. Makes about 1 quart (1 l) .

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