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Picture of blackberry ice cream in a bowl

Blackberry Ice-cream

Published on July 10, 2020 | By
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Delicious, creamy and decadent. This ice-cream ticks every ice-cream box you could ever wish to fill. Use fresh or frozen blackberries or replace them with raspberries.

The recipe is from David Lebovitz’s The Perfect Scoop book, with a couple of minor modifications as we don’t get half and half in Australia, so I just used lots of pouring cream and full cream milk instead.

Another treat to do with this amazing ice-cream is to fill easter eggs with it. Carefully split hollow easter eggs along the seam, fill one half with ice-cream, then quickly melt the edge of the other half on a toastie maker. Put together quickly and neaten the edges before freezing until ready to eat.

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Ingredients

  • 1 1/4 cups full cream milk
  • 1 1/4 cups pouring cream
  • 1 cup white granulated sugar
  • 6 medium egg yolks
  • 1 1/2 additional cups pouring cream
  • 1 1/2 cups blackberry purée
  • 1 tablespoon lemon juice, freshly squeezed

Instructions

  1. FOR THE BLACKBERRY PUREE
  2. Blitz 500 grams blackberries and push through a fine sieve into a bowl. Measure out 375 grams (1.5 cups) and just before using, add the lemon juice.
  3. FOR THE ICE-CREAM
  4. Warm the full cream milk and pouring cream with the sugar until the sugar melts. Don't let it boil. Pour the additional cream into a large bowl and place a strainer over the top.
  5. In a separate bowl (or the bowl of a stand mixer), whisk the egg yolks, then slowly pour the warmed milk into the egg yolks, mixing the entire time.
  6. Pour the yolk mixture back into the saucepan and place on a low heat, then cook gently, stirring the entire time, until the custard thickens and coats the back of your spoon or heatproof spatula.
  7. Pour the custard through the strainer and stir through the cream. Mix the blackberry purée and lemon juice together and add to the custard & cream and stir well.
  8. Cover the surface of the custard with cling film, ensuring the film touches the custard. It prevents a skin forming on top.
  9. Chill in the freezer for one hour or the fridge for 3-4 hours before churning in your churner until set enough to freeze.

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