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We all scream for ice cream this time of year. And nothing tastes better than homemade ice cream recipes. This Blackberry-Blueberry Ice Cream is light, fresh and delicious.

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.

Course Dessert
Keyword Blackberry Blueberry Ice Cream, ice cream recipes
Prep Time 10 minutes
Cook Time 45 minutes
Servings 8 Servings

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

  1. 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.

  2. Add the fruit mixture to the food processor and puree the mixture, set aside.

  3. 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).

  4. 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.

  5. 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.

  6. 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.