Blackberry-Blueberry Ice Cream
I don’t know about you, but we can’t cool off fast enough this summer. And nothing tastes better than homemade ice cream recipes. This Blackberry-Blueberry Ice Cream recipe for summer is light, fresh, and delicious. This Handmade Strawberry Vanilla Ice Cream tastes pretty good too!
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Why Ice Cream Recipes Work
This recipe works on so many levels but let’s face it, it’s ice cream and ice cream recipes always work. But this Blackberry Blueberry Ice Cream works on an elevated level. It’s made with fresh ingredients, serves up your daily dose of anti-oxidant ingredients and it’s simply delightful. I have made this recipe twice in one week because my family finished the first batch in just two days — it’s that good.
Blueberries = Superfood
We’ve all heard that Blueberries are considered a superfood! It’s packed with antioxidants and phytoflavinoids, and are also high in potassium and vitamin C. Blackberries are also good for you. These berries are low in calories and fat but rich in fiber and essential vitamins and minerals. So if you are going to have ice cream, why not eat an ice cream recipe with benefits!
How to Make Blackberry Blueberry Ice Cream
This recipe is rich with flavor but not ingredients. Only 7 ingredients make up this ice cream recipe.
- Blackberries
- Blueberries
- Cane Sugar
- Heavy Cream
- Vanilla Extract
- Egg Yolks
- Sugar
Start by heating up the fruit with the cane sugar and a little water. Once it’s soft enough, you will puree it in your blender or food processor. Set aside and heat up the cream and vanilla. Meanwhile, you will mix up the egg yolks and sugar with an electric mixer. The two eventually come together and cooled before going into your ice cream maker.
Notes
- The original recipe comes from the genius ladies of Our Food Stories. They use a vanilla pod in the recipe but I substituted the one pod with 3 teaspoons of Vanilla Extract.
- Make sure you do a good job separating the egg yolks. You want to keep it as close to 100% yolks as you can.
- When pureeing the fruit, don’t be afraid to keep a few chunks of fruit in the final puree. It adds to the flavor.
- Cooling and freezing times are pretty important. Don’t add the warm ice cream mixture to the ice cream maker. It will be too much of a shock to the ice cream.
- I used a loaf pan for my ice cream. I put the empty loaf pan in the freezer to cool before using.
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Blackberry Blueberry Ice Cream
We all scream for ice cream this time of year. And nothing tastes better than homemade ice cream recipes. This Blackberry-Blueberry Ice Cream recipe for summer is light, fresh and delicious.
Ingredients
- 2 1/2 cups Blackberries
- 2 cups Blueberries
- 1/2 cup Cane Sugar
- 2 cups Heavy Cream
- 3 tsp Vanilla Extract
- 4 Egg Yolks
- 1 cup Sugar
Instructions
-
In a large saucepan, heat the berries, 1/2 cup water, and the cane sugar until the fruit softens. Mash the fruit with a potato masher.
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Add the fruit mixture to the food processor and puree the mixture, set aside.
-
In another saucepan, heat the heavy cream and vanilla on low. While it's warming up, beat the egg yolks with an electric mixer. Slowly add the sugar to the eggs while continuing to beat with the mixer (about 1-2 minutes longer).
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Still 1/4 of the vanilla-cream into the egg-cream. Then stir the egg-cream into the vanilla-cream and heat on low until the cream thickens.
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Pour the vanilla cream into a bowl. Whisk in the berry mixture until completely combined. Cover and put into the refrigerator for at least 3 hours.
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Pour the ice cream mixture into your ice cream maker and run for about 20 minutes. Once the ice cream starts to thicken, it's ready to put in the freezer. I used a chilled loaf pan for my ice cream so I poured the ice cream into the loaf pan and put it in the freezer for at least 3 hours before serving. You can keep it in the ice cream maker's pan if you wish.
Recipe Notes
- The original recipe comes from the genius ladies of Our Food Stories. They use a vanilla pod in the recipe but I substituted the one pod with 3 teaspoons of Vanilla Extract.
- Make sure you do a good job separating the egg yolks. You want to keep it as close to 100% yolks as you can.
- When pureeing the fruit, don’t be afraid to keep a few chunks of fruit in the final puree. It adds to the flavor.
- Cooling and freezing times are pretty important. Don’t add the warm ice cream mixture to the ice cream maker. It will be too much of a shock to the ice cream.
- I used a loaf pan for my ice cream. I put the empty loaf pan in the freezer to cool before using.
