Blackberry Swirl Ice Cream Recipe
This blackberry swirl ice cream is a combination of my adoration of fresh, seasonal fruit, sweet, creamy desserts, and two little girls who are obsessed with all things purple. And ice cream. I mean, of course, ice cream.
Servings: 8 servings
Equipment
Ingredients
Blackberry Swirl
- 6 ounces blackberries fresh or frozen
- 1/4 cup granulated sugar
- 1/2 Tablespoon cornstarch
Ice cream base
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream divided
- 3/4 cup granulated sugar
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 4 egg yolks
Instructions
- Combine blackberries and sugar in a small saucepan over medium heat. Cook for 5-10 minutes, stirring and mashing the berries while cooking to help them release their juices. Once the berries have broken down, add the cornstarch, stirring well to combine and so that no chunks remain, and remove from heat. Strain mixture through a mesh strainer into a clean bowl, pressing the berries against the sides of the strainer to get as much juice out as possible. Discard the solid blackberry seeds that remain. Cover the blackberry puree and chill in the refrigerator for 3-4 hours.6 ounces blackberries, 1/4 cup granulated sugar, 1/2 Tablespoon cornstarch
- Combine the whole milk, 1/2 cup of the heavy cream, sugar, and salt in a medium saucepan over medium heat. Cook, stirring occasionally, until the mixture begins steaming and bubbling around the edges.1 1/2 cups whole milk, 1 1/2 cups heavy cream, 3/4 cup granulated sugar, Pinch of salt
- Meanwhile, whisk the egg yolks in a separate bowl and set aside. When milk mixture is steaming and bubbling around the edges, remove 1 cup of it and slowly drizzle the hot milk mixture into the beaten yolks while whisking continuously, to temper the eggs. Make sure not to scramble the eggs by adding all the hot liquid too fast. Add remaining milk mixture and stir to combine into a thin custard. Pour the custard mixture back into the saucepan and continue cooking until it starts to coats the back of a wooden spoon (between 170 and 175°F on a candy thermometer) - typically only 1-2 minutes. Remove from heat and stir in vanilla extract.1 teaspoon pure vanilla extract, 4 egg yolks
- Pour the remaining 1 cup of heavy cream into a medium bowl, then add the warm custard by first pouring through a clean mesh strainer into remaining heavy cream and stirring to combine. Cover and cool completely in the refrigerator (4-6 hours or overnight) before churning.
- Once the custard base is thoroughly chilled, pour into an ice cream maker and churn according to the manufacturer’s instructions. My ice cream maker only takes about 20 minutes to reach a soft serve stage. Remove the churn paddle and, using a freezer safe container, layer a few scoops of ice cream with drizzles of the cold blackberry puree (there's no right or wrong way to do this, but I would recommend not stirring the puree in or your white vanilla base will turn purple!), and repeat until all the ice cream base and puree are combined. Cover and place in a freezer to cure for at least 4-6 hours so the ice cream can harden all the way through.
Notes
- Storage: Keep your ice cream covered with plastic wrap or a lid in a freezer-safe container for 2-3 weeks in the freezer to prevent ice crystals from forming.
- Frozen blackberries: There is no need to thaw frozen blackberries before using them in this recipe. However, you might want to add 1-2 tablespoons of water to help start them cooking down a bit.
Nutrition
Calories: 320kcal | Carbohydrates: 31g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 163mg | Sodium: 42mg | Potassium: 139mg | Fiber: 1g | Sugar: 28g | Vitamin A: 905IU | Vitamin C: 5mg | Calcium: 99mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
