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Blackberry Ice Cream


  • 4 cups fresh blackberries
  • 1 ½ cups half and half
  • 1 cup sugar
  • 1 ½ cups heavy cream
  • 4 large egg yolks
  • 1 tablespoon of fresh lemon juice


  1. Puree the blackberries in a food processor or blender. Push the blackberry puree through a strainer with a wooden spoon to remove the seeds. Set blackberry puree aside.
  2. In a medium size saucepan, heat the half and half and sugar until the sugar disappears. Pour the cream into a large bowl and set a mesh strainer over the top of it. In another bowl whisk together the egg yolks. Pour some of the warm half and half mixture into the egg yolks, whisking constantly. Add in the rest of the half and half mixture and whisk to combine. Pour this back into the saucepan and stir constantly over medium heat until the mixture coats the back of a wooden spoon.
  3. Pour the mixture through the strainer into the cream and mix to combine. Add in the blackberry puree and lemon juice and  stir over an ice bath until chilled. Place the ice cream mixture in the refrigerator for 2-4 hours. Churn the ice cream in an ice cream maker, according to manufacturer's instructions.