Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Blackberry Ice Cream Recipe
Custard Style
with eggs
This ice cream is absolutely delicious - packed with flavor, smooth, soft, and colorful. What more could you want?
Makes 1 1/2 quarts of ice cream
No ratings yet
Print Recipe
Pin Recipe
Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Chill Time
3
hours
hrs
Total Time
3
hours
hrs
40
minutes
mins
Course
Dessert
Cuisine
American
Servings
10
1/2 cup servings
Ingredients
1x
2x
3x
Blackberries
2
cups
blackberries
(1 pint) (fresh or frozen)
¾
cup
sugar
Ice Cream Base
2
eggs
¾
cup
sugar
¾
cup
milk
2
cups
heavy cream
Instructions
If you don’t have an ice cream maker, click here.
Blackberries
In a blender or food processor, process berries with sugar until smooth.
Place blackberry mixture in the fridge for at least 2 hours for flavors to blend.
Leaving the blackberries, in the fridge longer will enhance the flavor
, so I kept mine in the fridge overnight.
If desired, strain seeds from blackberries mixture.
Ice Cream Base
Meanwhile, beat eggs with remaining 3/4 cup sugar until the mixture is a pale yellow color.
Heat milk just until bubbles start to form.
Pour the hot milk over the beaten eggs. Lightly whisk.
Pour this egg/milk mixture back into the saucepan.
Over medium heat, stir until mixture thickens and begins to stick to the back of your spoon.
Chill completely – this will take at least 3 hours.
Add whipping cream to chilled milk mixture and combine well.
Stir in blackberry mixture.
Pour into your ice cream maker.
Churn about 25-30 minutes or according to manufacturer’s instructions.
Enjoy your delicious fruity dessert.
Keyword
custard, fruit, homemade ice cream