This no-fail blackberry ice cream recipe captures the taste of fresh summer berries.
Ingredients
- pint fresh blackberries: 1 piece
- white sugar: 0.5 cup
- lemon zest: 0.5 tsp
- heavy cream: 2 cups
- whole milk: 0.5 cup
- vanilla extract: 1 tsp
Metric Conversion
Stages of cooking
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Combine blackberries, sugar, and lemon zest in the bowl of a food processor; process until mixture is puréed. Let sit for 10 minutes.
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Strain mixture through a fine mesh sieve and discard seeds. Return purée to the food processor. Add cream, milk, and vanilla extract. Pulse until mixture is whipped, about 30 seconds.
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Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, 2 hours to overnight.
