This creamy blackberry ice cream is made with a rich frozen custard and fresh blackberry puree. The perfect chilled dessert for late summer and autumn.
I may be a baker and a self-confessed cake addict, but when it comes to ice cream, I can't help myself... I love the stuff!
I've eaten some pretty darn good ice cream over the years - from the simplest to the most Willy Wonka-ish ice cream ever to be created in front of you eyes - 'Lick Me I'm Delicious' why not?!
I yearn for the day I add an ice cream maker to the endless list of kitchen gadgets that I don't really need, but I can't live without. Until that day arrives, I'm happy and content to experiment with ice cream in the good old-fashioned 'freeze it & churn it by hand' way.
I've been flat out this summer with wedding cakes, especially naked ones! Dressed down, without icing, dollops of buttercream and jam, and a shed load of fresh fruit. Heaven!
Inevitably there's been fruit leftover or that doesn't quite make the grade when it comes to looks; so I've been chomping my way through a selection of summer berries for months.
Lush, but admittedly, I'm hankering after doing something a little different with them. In kicks the ice cream craving...
I haven't made much ice cream this summer, but I had some blackberries hiding away in the fridge that needed using up, so I gave them a whirl.
When it comes to my ice cream, it has to be custard-based, thick and creamy; I wasn't too sure how it would all go together - the blackberries and custard. But I put custard on blackberry crumble, so...
Making the blackberry custard is a little extra work, but it's worth it! And the colour is pretty awesome!
Ian's given it the thumbs up, although the pips annoy him and he thinks it would be smoother in an ice cream maker. Well, then there's my excuse to purchase an ice cream maker.... wonder if my budget would stretch to a Pacojet!!
Looking for more inspiration?
Fancy trying some other simple ice cream delights, then why not check out these recipes for inspiration:
Pin Blackberry Ice Cream
Have you made this recipe?
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Blackberry Ice Cream
For the Blackberry Puree
- 350 g blackberries
- 50 g caster sugar
For the Ice Cream Custard
- 6 egg yolks - free-range
- 150 ml whole milk
- 450 ml double cream
- 120 g caster sugar
- 1 vanilla pod
To make the Blackberry Puree
- Pop the blackberries and the caster sugar into a saucepan and heat gently for about 20 minutes
- Stir occasionally
- The sugar and the heat will breakdown the blackberries into a sweet syrup
- You can strain the blackberries to remove any pips or leave them in
- Pop the blackberries to one side to cool
To make the Ice Cream Custard
- Pour the milk and the cream into a large saucepan and gently heat
- Split the vanilla pod with a sharp knife and scrape the vanilla seeds into the saucepan and add the pod
- Bring the mixture to the boil and then remove the saucepan from the heat
- Pop the pan to one side and let the vanilla infuse into the liquid for 10-15 minutes
- Whilst the vanilla is infusing, in a mixing bowl, beat the egg yolks and the sugar together until thy become thick and pale
- Gently reheat the mixture in the saucepan and then pour it onto the beaten eggs and sugar. Stir with a whisk, as you add the mixture.
- Put the eggs, milk and cream mixture back into the saucepan and gently heat again.
- Stir the mixture gently until the custard begins to thicken.
- The custard should thicken after about 5-8 minutes. Please do not try to do this quickly by increasing the heat, you'll only end up with vanilla flavour scrambled eggs!
- When ready, the custard should lightly coat the back of a spoon. At this point take the custard off the heat and leave to properly cool!
To make the Ice Cream
- Add the cooled blackberry puree and custard into a large mixing bowl, and using an electric handwhisk, gently mix the two together. Do not overwhisk.
- When the mixture is thick and creamy, pour into a large freezer container, cover and pop in the freezer to chill.
- After 40 minutes, the ice cream should be starting to crystalise around the edges; pop it out the freezer, and whip the mixture again with a handwhisk on low.
- Pop it back in the freezer, after an hour whisk again. The ice cream should be increasing in size. Do this 3 more times, at hour intervals.
- After that the ice cream should be ready to be eaten... enjoy!
If you have an ice cream maker at home, refer to your manufacturer's instructions.
YOUR OWN NOTES
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.