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Delicious Blackberry Ice Cream

4.9(9)

This is a custard-based ice cream, which is the best kind of ice cream there is. You’ll need an ice cream maker; mine’s an old wooden one. And don't forget those beautiful, dark, glorious blackberries!

by Ree | The Pioneer Woman·published 2009-07-03

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DessertIce Cream

Servings

Total time

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prep 2h

Calories / serving

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Ingredients (7)

serves

2 pints Fresh Blackberriesblackberry
½ whole Juiced Lemonlemon
¼ cups Sugarsugar
1-½ cup Half-and-half
1 cup Sugarsugar
5 whole Egg Yolksegg
1-½ cup Heavy Creamheavy-cream

Instructions (6 steps)

01Add blackberries to a medium saucepan with 1/4 cup sugar and lemon juice. Cook over low heat, covered, for 20 to 25 minutes. Drain using a fine mesh strainer, pressing berries to extract as much juice/puree as possible. Set aside.
02Heat half-and-half and 1 cup sugar in a separate saucepan over low heat. Turn off heat when mixture is totally heated.
03Beat egg yolks by hand or with an electric mixer until yolks are pale yellow and slightly thick. Temper the egg yolks by slowly drizzling into the 1 1/2 cups of hot half-and-half mixture, whisking constantly. After that, pour the egg yolk/half-and-half mixture into the pan containing the rest of the half-and-half mixture. Cook over low to medium-low heat (depending on how hot your stove gets) until quite thick, stirring constantly.
04Add heavy cream to a separate bowl. Drain custard using a fine mesh strainer, then pour into the bowl with the heavy cream. Stir to combine. Add blackberry juice/puree to the cream/custard mixture and stir.

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Not rich — missing servings, total time, or calories.