Midweek Meltdown: Blackberry Ice Cream

blackberry ice cream

purple makes me happy

It continues to be hot. Like H-O-T hot. I feel like I’ve been melting, or on the verge of melting, for weeks. Which is good and bad when ice cream is involved. You want your ice cream cold and tasty, but not too cold that you can’t eat it without a dreaded brain freeze. And then you don’t want it too melty so it turns into a big drippy mess and gets all over your face and clothes, or whatever else happens to be around, like your iPhone, or your cat.

These are the things I was thinking about when I was making my latest batch of ice cream. This time I’ve gone the fruity route, using blackberries, those darker, richer cousins of raspberries and strawberries.

I really love the color of this ice cream, it’s such a happy purple. It just makes me smile. It’s like staring into a bowl of Grimace or something. Wait, is that weird? Forget I said that. The heat has gotten to me. It’s nothing like a bowl of Grimace. It’s sweet and creamy and berry good … and might just be one of the tastiest varieties I’ve made.

Blackberry Ice Cream
2 pints of blackberries
1 1/4 cups of sugar
2 tablespoons of lemon juice
3 cups of half & half
5 large egg yolks

In a medium saucepan, combine the blackberries, 1/4 cup of sugar and the lemon juice. Simmer over low heat until the blackberries have broken down and are syrupy, about 20 minutes. Next, pour the mixture through a fine-mesh strainer into a large bowl, using a spoon or spatula to get as much of the liquid through as possible. Discard the remaining pulp and seeds and let the liquid cool.

In another saucepan, heat 1 ½ cups of half & half and 1 cup of sugar over medium-low heat. Meanwhile, whisk the egg yolks in a bowl until pale yellow and thick, about 3 minutes. Gradually add some of the warm half & half mixture into the egg yolks while whisking constantly. Then pour the egg-half & half mixture into the saucepan and continue cooking over low heat, stirring constantly, until the mixture thickens and can coat the back of a wooden spoon, about 5 minutes.

Add the remaining 1 ½ cups of half & half to the blackberry mixture, and then add the egg-half & half mixture and stir to combine. Cover with plastic wrap and refrigerate until cold or overnight.

Place the mixture into your ice cream maker and freeze according to the machine’s instructions. Most machines take 20 to 40 minutes to make ice cream. When the ice cream is thick and creamy, place into a freezer-safe container (with piece of parchment paper between the ice cream and the lid) and let it harden for a few hours.

blackberry ice cream

i color coordinate my ice cream and ice cream containers

Let it sit at room temperature for a few minutes before scooping, and then eat.


11 Comments on “Midweek Meltdown: Blackberry Ice Cream”

  1. jevbert1234 says:

    Looks amazing! Great post!

  2. laurasmess says:

    So weird thinking about how hot it is over there presently. I’m currently sitting on the couch, wrapped in blankets next to the heater. It was 2 degrees C last night, so it’s only about 6 degrees now. Definitely ‘unAustralian’!! This ice cream looks incredible. Such a gorgeous colour. I do like the coordinated container as well, you style guru 😉 Can’t wait to try this in Summer!!

    • egg me on says:

      Oh wow, that’s the extreme opposite of what we’re going through! Haha, And I think that’s the first (and probably last) time anyone has ever called me a style guru, so thanks Laura! Stay warm. 😉

      • laurasmess says:

        Different hemispheres! It’s funny how the blogosphere gives a sense of familiarity, when in reality we’re millions of miles apart 🙂 I’m attempting to stay warm but it’s difficult, I’ve consumed far too much coffee today ‘for the cause’! Stay cool. And yep, the label sticks now. Style guru.

  3. Purple makes me happy too! I always love your ice cream posts.

  4. Man Fuel says:

    It’s weird. I don’t like sherbet, but I love berry flavored ice cream like this! Black raspberry for example. I’ve never had blackberry ice cream, but this looks fantastic and the color is great!

  5. Caroline says:

    It’s so dang hot here as well. I could use some of this ice cream! I’m a big fan of blackberries, so this is right up by alley. Sounds delicious, and just look at that color!!

  6. Lilly Sue says:

    The color is beautiful- you made me laugh when you said the comment about the cat. I am not a big fruit ice cream person but I have to admit I like blackberry ice cream- love it with dark chocolate chips too 🙂

    • egg me on says:

      I was actually going to add dark chocolate chips to it, but decided not to at the last minute. But I think next time I will. And yes, my cat tends to get up all in my business when I’m cooking. Glad you can relate. 🙂

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