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Blackberry Ice Cream

Helen T. Patterson
A velvety blackberry ice cream made with fresh berries, a creamy custard base, and a hint of lemon for brightness.
It’s the perfect balance of sweet, tart, and creamy—ideal for summertime or anytime you’re craving something refreshing.
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Prep Time 5 minutes
Cook Time 10 minutes
Chilling Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

  • 1 Saucepan (medium)
  • 1 Medium Mixing Bowl
  • (1) Whisk
  • 1 strainer
  • 1 Ice Bath Setup (large bowl + ice)
  • 1 Ice Cream Maker

Ingredients
  

  • 1 ½ cups 375 ml whole milk
  • 1 ½ cups 300 g sugar
  • 4 large egg yolks
  • 1 teaspoon 5 ml vanilla extract
  • 1 ½ cups 375 ml heavy whipping cream
  • 2 cups 480 ml blackberry puree (from about 4–6 baskets of berries)
  • 1 tablespoon 15 ml fresh lemon juice

Instructions
 

  • Warm the Milk and Sugar: Pour the milk into a medium saucepan and add the sugar.
    Gently warm the mixture over medium heat, stirring occasionally, until the sugar dissolves and the milk is just below boiling.
    Avoid letting it scald to preserve the delicate flavors of the milk.
    This step ensures the sugar melts evenly and creates a smooth custard base.
  • Prepare the Egg Mixture: In a separate medium bowl, whisk together the egg yolks and vanilla extract until smooth and pale.
    Slowly stream the warm milk into the eggs while whisking constantly.
    This gradual tempering prevents the eggs from curdling and helps create a creamy, silky custard.
    Once combined, return the mixture to the saucepan.
  • Cook the Custard: Heat the milk and egg mixture over medium heat, stirring continuously with a wooden spoon or spatula.
    Cook until the mixture thickens slightly and coats the back of the spoon.
    This ensures your ice cream will have a rich, creamy texture and a balanced flavor without any egginess.
  • Combine with Blackberries: Place the blackberry puree and lemon juice in a medium bowl.
    Pour the warm custard mixture through a fine strainer into the berries, catching any small bits of cooked egg.
    Stir gently to combine, then fold in the heavy cream. This step creates a smooth, luscious ice cream base with vibrant color and flavor.
  • Cool and Chill: Place the mixture over an ice bath and stir until it cools to room temperature.
    Cover the bowl tightly and refrigerate for at least 2 hours or until thoroughly chilled. Chilling is key to achieving the ideal texture when churning.
  • Churn the Ice Cream: Pour the cooled mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually around 15–20 minutes.
    The ice cream should thicken and develop a creamy consistency.
    Once done, transfer to a container and freeze for a firmer texture, or enjoy immediately for soft-serve perfection.

Notes

  • For the creamiest ice cream, use whole milk and fresh heavy cream; low-fat alternatives can make the texture icier.
  • Fresh, ripe blackberries yield the best flavor, but frozen berries work if thawed and drained first.
  • Straining the puree removes seeds for a smoother ice cream, while leaving them in adds a natural texture.
  • Tempering the eggs properly prevents curdling and ensures a silky custard base.
  • Chill the custard thoroughly before churning to reduce ice crystal formation and improve creaminess.
  • Adjust sugar depending on the sweetness of your berries; high-quality, naturally sweet berries may need less sugar.