Blackberry ice cream is especially popular in our house at this time of year. Every other day we’re picking a generous bowl of blackberries from the nearby hedgerows, and this ice cream is one of our favourite ways to use them. It’s absolutely delicious and dangerously addictive! It also has a beautiful vibrant colour, and in our house anything pink is always met with extra enthusiasm from the children. Highly recommended!
Ingredients for blackberry ice cream:
- 350 g blackberries, fresh or frozen
- 1 tablespoon lemon juice
- 250 ml whole milk
- 125 ml water
- 250 ml double cream
- 210 g sugar
Blend the blackberries until smooth, preferably using a blender. Pass the purée through a fine sieve to remove the seeds. Stir the lemon juice into the blackberry purée and set aside.
Place the water, milk and sugar into a heavy-based saucepan. Heat gently, stirring until the sugar has dissolved. Try not to bring the mixture to the boil, as it will cool more quickly this way. Add the double cream and blackberry purée and stir until fully combined. Cover with cling film and chill thoroughly in the refrigerator, preferably overnight.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer the churned ice cream to a freezer-safe container and freeze for several hours until firm.
Without an ice cream maker:
Whisk the chilled mixture briefly, then pour it into a freezer-safe container. Freeze, stirring or blending every 30 minutes during the first 3 hours to break up ice crystals and ensure a smooth, creamy texture. Freeze until fully set.
Enjoy!
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