Fresh Blackberry Ice Cream

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 7/23/2020

Midsummer is the perfect time to indulge in a blackberry-laden treat.

Serves: 16 Save

Ingredients (7)

  • 2 cup whole milk
  • 1 1/4 cup turbinado sugar
  • 1/4 teaspoon kosher salt
  • 1 cup half-and-half
  • 2 teaspoon vanilla bean paste
  • 2 cup heavy cream
  • 2 1/2 cup fresh blackberries, washed and pureed

Directions

  1. Heat milk in a medium saucepan over medium heat until bubbles form around the edge. Remove from heat. Stir in salt and sugar until dissolved. Then stir in half-and-half, vanilla bean paste, heavy cream and pureed blackberries. Stir well.
  2. Cover and refrigerate until thoroughly chilled, at least 1 hour, but overnight works too.
  3. Churn in ice cream maker according to manufacturer's directions. Serve "soft" or freeze until serving time. Makes approximately 2 quarts.

Rhubarb Sour

The Bar

Ingredients (5)

  • 1.5 oz. The Singleton of Glendullan 12 Year Old Single Malt Scotch Whisky
  • .5 oz. Rhubarb Liqueur
  • .5 oz. Lemon Juice
  • .5 oz. Monin Sugar Syrup
  • <i>*Approximate serving size is 1.2 servings. Please enjoy responsibly. </i>
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