Blackberry Vanilla Ice Cream
A creamy, fruity ice cream made with fresh blackberries and vanilla. This recipe combines rich custard with sweet blackberry purée for a refreshing homemade dessert that’s smooth, flavorful, and perfect for summer.
Equipment
- 1 Medium saucepan
- Saucepan
- 1 Fine mesh strainer
- 1 blender (or immersion blender)
- 2 mixing bowls (medium + large)
- 1 Whisk
- 1 Ice Cream Maker
- 1 airtight storage container
Ingredients
For the ice cream base:
- 1 cup whole milk
- 2 cups heavy cream divided
- ½ cup granulated sugar
- ⅛ teaspoon salt
- 4 large egg yolks
- 2 teaspoons pure vanilla extract
For the blackberry swirl:
- 2 cups fresh blackberries
- ¼ cup granulated sugar
Instructions
- Prepare the Blackberry Purée: Place the fresh blackberries and ¼ cup of sugar into a small saucepan. Set the pan over medium heat and cook gently, stirring occasionally, until the berries soften, release their natural juices, and begin to break down. This will take about 7–8 minutes. The mixture should thicken slightly and take on a jam-like consistency. Once cooked, remove the pan from the heat. Carefully transfer the mixture to a blender or use an immersion blender to purée until completely smooth. For the best texture, pour the purée through a fine-mesh strainer into a bowl to remove the seeds. Set aside to cool.
- Heat the Dairy Base: In a medium saucepan, combine the whole milk, 1 cup of the heavy cream, ½ cup of sugar, and the pinch of salt. Stir the mixture well to dissolve the sugar. Place the pan over medium heat and warm the liquid until it is steaming but not boiling. Small bubbles will begin to form around the edges—this means it’s ready. Immediately remove from the heat to prevent scalding.
- Temper the Egg Yolks: In a separate medium mixing bowl, whisk the egg yolks until smooth and lightly golden. Slowly, and very carefully, drizzle a small amount of the warm milk mixture into the yolks while whisking constantly. This process is called tempering and prevents the eggs from scrambling. Continue adding the warm liquid little by little until about half of the milk mixture has been incorporated into the yolks.
- Cook the Custard Base: Pour the tempered yolk mixture back into the saucepan with the remaining milk and cream. Set the pan over medium heat again. Stir continuously with a heatproof spatula or wooden spoon, making sure to scrape the bottom of the pan to avoid sticking. Cook gently until the mixture thickens slightly and reaches about 170°F (77°C). The custard should coat the back of a spoon but should never come to a boil. Once it reaches the correct thickness, remove it from the heat immediately.
- Blend Custard with Blackberry Purée: Stir the cooled blackberry purée into the hot custard mixture until fully combined. The base should now have a beautiful lavender or deep purple hue with a fruity aroma.
- Strain and Add Cream: Place the remaining 1 cup of cold heavy cream into a large mixing bowl. Set a fine-mesh strainer on top.Carefully pour the custard-blackberry mixture through the strainer to catch any lumps or bits of cooked egg. Stir gently to combine the strained custard with the cold cream. Mix in the vanilla extract at this stage for a fragrant, balanced flavor.
- Chill the Ice Cream Base: Cover the bowl tightly with plastic wrap, pressing the wrap directly against the surface of the mixture to prevent a skin from forming. Place the bowl in the refrigerator and chill until the base is completely cold. This step usually takes between 4 to 6 hours, but for best results, chill overnight. The colder the base, the creamier the ice cream will be.
- Churn the Ice Cream: Once the mixture is thoroughly chilled, give it a gentle stir to make sure the blackberry purée hasn’t settled. Pour the base into your ice cream maker and churn according to the manufacturer’s instructions. The mixture will gradually thicken and transform into a soft, creamy ice cream texture within 20–25 minutes, depending on your machine.
- Freeze Until Firm: Transfer the freshly churned ice cream into an airtight freezer-safe container. Smooth the top with a spatula, then cover with a lid. For the best scoopable texture, freeze the ice cream for at least 6–8 hours or overnight until firm.
- Serve and Enjoy: When ready to serve, allow the ice cream to sit at room temperature for 2–3 minutes to soften slightly, making it easier to scoop.Enjoy in bowls, cones, or as a topping for cakes and pies. This creamy blackberry vanilla ice cream offers a luscious balance of sweet berries and smooth vanilla, making it a refreshing treat for any occasion.
Notes
- Use ripe, fresh blackberries for the best natural sweetness and vibrant color. Frozen berries can be used, but thaw and drain excess liquid first.
- When tempering the egg yolks, pour the warm milk slowly and whisk constantly to prevent scrambling.
- Straining the custard ensures a silky-smooth texture free of lumps or seeds.
- Chilling the ice cream base thoroughly before churning improves creaminess and prevents icy textures.
- For a stronger vanilla flavor, use high-quality pure vanilla extract or scrape seeds from a vanilla bean.
- If you prefer a softer ice cream, serve directly after churning; for firmer scoops, allow it to freeze fully.
- Adjust sweetness in the blackberry purée according to the berries’ natural sweetness.
