The Charmed Kitchen

I am so happy with this ice cream. The flavor came out just right. The texture is super creamy and not too sweet. The chunks of blackberry add just the right amount of tartness. I love fruit based ice creams, but I never made blackberry ice cream before. I will be making it again, for sure.

I have had the inspiration to make a new recipe for all sorts of reasons. Sometimes creative reasons, or sometimes nostalgic feelings. This ice cream came about because of expiration dates. I had both heavy whipping cream and half and half that needed to be used up soon. I didn’t want to freeze them and I wasn’t going to waste them. Since I had a carton of blackberries in the fridge, it seemed only natural to make a blackberry ice cream. I don’t always add eggs to my ice cream, but I had a dozen eggs that needed to be used, too.

Whatever the motivation, this ice cream is one of my favorites. There is a little more work to making an egg-based custard ice cream. But the extra effort is worth it. The texture is so creamy.

With any fruit based ice cream, you don’t want to just put raw fruit in the mixture and freeze it. That will cause the fruit to get big ice crystals. Fruit can be cooked first, like I did with the berries in this recipe, or the fruit can be frozen, then thawed before being added to ice cream base.

So here is the recipe. I left a little wiggle room on the amount of sugar you add to it. Before someone asks- yes- you can sweeten with honey, if you prefer. Just use a light hand. Honey is sweeter than sugar. Enjoy!!

Blackberry Ice Cream

6 oz. blackberries, washed

1 large orange

½ c. sugar

1½ c. half and half

1 c. heavy whipping cream

3 egg yolks

¾ c. sugar- or a little more or less to taste

1 t. vanilla

In medium saucepan, place the blackberries. Zest the orange and add the zest to the berries. Juice the orange and add the juice to the berries along with the ½ cup of sugar. Heat until mixture comes to a boil. Reduce heat and simmer until mixture starts to thicken, about 6-8 minutes. Stir occasionally. Don’t let it burn. Remove mixture to a bowl to cool down. You can use the same saucepan to heat the half and half and cream to a low boil. In a small bowl, beat together the egg yolks, sugar and vanilla. Add ½ cup of the hot cream mixture to the eggs, whisking in well. Add another ½ cup of the cream mixture, whisking again. Add one last ½ cup of the hot cream and again, whisk until smooth. Pour the egg mixture into the saucepan with the cream and while whisking, simmer until mixture starts to thicken and will coat the back of a spoon. This will take about 5 minutes. Don’t use too high a heat, or you will scramble your eggs. Mixture should reach 160 degrees to be sure eggs are cooked. Remove from heat, stir in reserved blackberry mixture. Pour mixture into a bowl. Allow ice cream base to cool down, then chill in fridge. Chilled mixture can be frozen in an ice cream maker once cold- in a few hours- or even the next day. Once mixture has been frozen in ice cream maker, place in a container and freeze until ready to serve. Makes about 5-6 cups of ice cream.