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.
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.
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).
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.
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.
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.