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    You are in: Home / Dessert / Blackberry Ice Cream Recipe
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    Blackberry Ice Cream

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    50 mins

    10 mins

    seahorse73's Note:

    Great recipe from Coastal Living.

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    Units: US | Metric



    1. 1
      Combine first 3 ingredients in a large Dutch oven.
    2. 2
      Whisk in half-and-half.
    3. 3
      Bring to a boil, stirring constantly, over medium-high heat.
    4. 4
      Slowly whisk about 4 cups of hot mixture into beaten egg.
    5. 5
      Add egg mixture to remaining hot mixture, whisking constantly, until mixture reaches 160°.
    6. 6
      (Immediately remove it from heat to prevent curdling.) Let cool completely, stirring occasionally.
    7. 7
      Stir in vanilla; chill 8 hours or overnight.
    8. 8
      Combine blackberries and 1 1/2 cups sugar in a separate bowl; stir well.
    9. 9
      Cover and chill 8 hours, stirring occasionally to dissolve sugar.
    10. 10
      Stir in lemon juice.
    11. 11
      Stir berry mixture into custard mixture.
    12. 12
      Pour into container of a 4-quart ice-cream maker.
    13. 13
      Freeze according to manufacturer's instructions; if recommended, pack freezer with additional ice and rock salt, and let stand 1 hour before serving.
    14. 14
      Scoop into serving bowls; garnish, if desired.
    15. 15
      Makes 1 gallon.
    16. 16
      Note: To hasten cooling of custard mixture, partially fill sink with ice water to come about halfway up sides of Dutch oven.
    17. 17
      Let pan remain in ice-water bath, stirring often until room temperature; chill.

    Ratings & Reviews:

    • on August 29, 2007


      This is delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 08, 2006


      I absolutely loved this ice cream. It is smooth and creamy and stays softer than the recipe I normally use. I intend to retire my old recipe and use this one from now on.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 13, 2005


      This is the first time I have used this recipe for my own fresh blackberries and it will be the only one I use from now on. This recipe has the best consistancy after freezing of any ice cream recipe I have used to this point. There aren't as many ice crystals and it has a very rich and creamy taste. I was suprised to say the least as it is the first time I have used anything other than whipping cream. If you just can't stand the seeds, I prefer them, I suggest you try doubling the berry mixture and squeeze it through cheese cloth before adding them to the custard. For me personally, this recipe ROCKS! and I'm going to try it with my peaches when they become ripe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    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

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