Great recipe from Coastal Living.
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Units: US | Metric
- 3 cups sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 10 cups half-and-half
- 8 large eggs, beaten
- 1 teaspoon vanilla extract
- 4 1/2 cups fresh blackberries or 1 (1 lb) package fresh blackberries
- 1 1/2 cups sugar
- 1 tablespoon fresh lemon juice
- 1Combine first 3 ingredients in a large Dutch oven.
- 2Whisk in half-and-half.
- 3Bring to a boil, stirring constantly, over medium-high heat.
- 4Slowly whisk about 4 cups of hot mixture into beaten egg.
- 5Add egg mixture to remaining hot mixture, whisking constantly, until mixture reaches 160°.
- 6(Immediately remove it from heat to prevent curdling.) Let cool completely, stirring occasionally.
- 7Stir in vanilla; chill 8 hours or overnight.
- 8Combine blackberries and 1 1/2 cups sugar in a separate bowl; stir well.
- 9Cover and chill 8 hours, stirring occasionally to dissolve sugar.
- 10Stir in lemon juice.
- 11Stir berry mixture into custard mixture.
- 12Pour into container of a 4-quart ice-cream maker.
- 13Freeze according to manufacturer's instructions; if recommended, pack freezer with additional ice and rock salt, and let stand 1 hour before serving.
- 14Scoop into serving bowls; garnish, if desired.
- 15Makes 1 gallon.
- 16Note: To hasten cooling of custard mixture, partially fill sink with ice water to come about halfway up sides of Dutch oven.
- 17Let pan remain in ice-water bath, stirring often until room temperature; chill.
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Nutritional Facts for Blackberry Ice Cream
Serving Size: 1 (4412 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 7593.3
- Calories from Fat 2893
- Total Fat 321.4 g
- Saturated Fat 185.7 g
- Cholesterol 2587.4 mg
- Sodium 2722.4 mg
- Total Carbohydrate 1088.2 g
- Dietary Fiber 35.0 g
- Sugars 938.7 g
- Protein 133.3 g