Fresh Blackberry Ice Cream
Midsummer is the perfect time to indulge in a blackberry-laden treat.
2 cup Whole Milk
1¼ cup Turbinado Sugar
¼ tsp Kosher Salt
1 cup Half and Half
2 tsp Vanilla Paste
2 cup Heavy Cream
2½ cup Fresh Blackberries
- 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.
- Cover and refrigerate until thoroughly chilled, at least 1 hour, but overnight works too.
- Churn in ice cream maker according to manufacturer's directions. Serve "soft" or freeze until serving time. Makes approximately 2 quarts.