🍦 Homemade Blackberry Cream Ice Cream
Prep time: 20 mins | Freeze time: 6 hours | Yields: Approx. 1.5 quarts
Ingredients
Blackberry Base:
2 cups fresh or frozen blackberries
1/4 cup granulated sugar
1 tbsp lemon juice (to brighten the color and flavor)
Cream Base:
2 cups heavy whipping cream (cold)
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
A pinch of salt
Instructions
Create the Blackberry Reduction: In a small saucepan, combine blackberries, 1/4 cup sugar, and lemon juice. Simmer over medium heat for 10 minutes, mashing the berries as they soften.
Strain and Cool: Press the mixture through a fine-mesh sieve into a bowl to remove the seeds. You should have a thick, smooth purple syrup. Let this cool completely in the fridge before proceeding.
Whip the Cream: In a large bowl, whip the heavy cream until stiff peaks form (it should be thick enough to hold its shape).
Fold and Combine: In a separate bowl, whisk together the sweetened condensed milk, vanilla, salt, and your cooled blackberry syrup. Gently fold this mixture into the whipped cream using a spatula until no white streaks remain.
Freeze: Pour the mixture into a freezer-safe container or a loaf pan. Smooth the top. Cover with plastic wrap (press it directly onto the surface to prevent ice crystals).
Set: Freeze for at least 6 hours or overnight until firm.