Smooth and creamy, fresh blackberry ice cream is a special treat. Sweeter than a blueberry, and not as tangy as a raspberry, blackberries are often overlooked. This is an excellent accompaniment to short bread cookies! As seen on Photograzing.
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| blackberry ice cream |
I bought some fresh blackberries and just couldn’t decide between one of my old favorites, gateau de mure or making blackberry ice cream. In the end I decided that it's simply too hot and humid to want to turn on the oven I would have to go with ice cream. It's been muggy and warm all across the East Coast and DC has been ridiculously dreadful.
One huge recommendation for an ice cream like this is do not, under any circumstances over whip. If you do, it's edible, but certainly not going to even remotely have the texture you want...I won't tell you how I learned that. Okay, yes I will. I walked away to grab my phone, and the cream whipped just a little too long. Still tastes great, but listen to the voice of experience and do not over whip the cream.
One huge recommendation for an ice cream like this is do not, under any circumstances over whip. If you do, it's edible, but certainly not going to even remotely have the texture you want...I won't tell you how I learned that. Okay, yes I will. I walked away to grab my phone, and the cream whipped just a little too long. Still tastes great, but listen to the voice of experience and do not over whip the cream.
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| blackberry ice cream |
Blackberry Ice Cream
3 cups blackberries
3/4 cup sugar
2 cups whipping cream
1 teaspoon lemon extract
Purée the blackberries, sugar and lemon extract in a food processor. Press through a fine mess sieve into a small bowl and discard the seeds.
Whip the cream until soft peaks form.
Fold the blackberry purée into the whipped cream.
Freeze the mixture in ice cream maker according to manufacturer’s instructions. Transfer to a suitable freezing container and place in freezer until ready to serve.
Enjoy!
