Fresh Blackberry Ice Cream

  • Yield 16 servings

July is blackberry time, and the perfect opportunity to indulge a summer ice cream treat.

Fresh Blackberry Ice Cream
Teresa Blackburn

Ingredients

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

Instructions

  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.

—Recipe courtesy of Nancy Vienneau and Third Thursday Potluck