The Pioneer Woman Tasty Kitchen
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Delicious Blackberry Ice Cream

4.88 Mitt(s) 9 Rating(s)9 votes, average: 4.88 out of 59 votes, average: 4.88 out of 59 votes, average: 4.88 out of 59 votes, average: 4.88 out of 59 votes, average: 4.88 out of 5

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Level: Intermediate

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Description

This is a custard-based ice cream, which is the best kind of ice cream there is. You’ll need an ice cream maker; mine’s an old wooden one. And don’t forget those beautiful, dark, glorious blackberries!

Ingredients

  • 2 pints Fresh Blackberries
  • ½ whole Juiced Lemon
  • ¼ cups Sugar
  • 1-½ cup Half-and-half
  • 1 cup Sugar
  • 5 whole Egg Yolks
  • 1-½ cup Heavy Cream

Preparation

Add blackberries to a medium saucepan with 1/4 cup sugar and lemon juice. Cook over low heat, covered, for 20 to 25 minutes. Drain using a fine mesh strainer, pressing berries to extract as much juice/puree as possible. Set aside.

Heat half-and-half and 1 cup sugar in a separate saucepan over low heat. Turn off heat when mixture is totally heated.

Beat egg yolks by hand or with an electric mixer until yolks are pale yellow and slightly thick. Temper the egg yolks by slowly drizzling into the 1 1/2 cups of hot half-and-half mixture, whisking constantly. After that, pour the egg yolk/half-and-half mixture into the pan containing the rest of the half-and-half mixture. Cook over low to medium-low heat (depending on how hot your stove gets) until quite thick, stirring constantly.

Add heavy cream to a separate bowl. Drain custard using a fine mesh strainer, then pour into the bowl with the heavy cream. Stir to combine. Add blackberry juice/puree to the cream/custard mixture and stir.

Chill mixture completely, then freeze in an ice cream maker until thick. Place container in freezer to harden for an additional two hours.

Evil variation: Stir in semi-sweet chocolate chunks before freezing. Delicious!

2 Comments

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christygintx on 3.7.2011

Oh, not semi sweet chocolate chips. Add white chocolate chunks. This is almost identical to my favorite ice cream–Blackberry White Chocolate Chunk–at Clumpies in Chattanooga. I think a road trip may be in my future.

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sylvie10 on 5.31.2010

This is my new favorite ice cream! Love it!

9 Reviews

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Kelly on 6.10.2012

Very good, but time consuming!

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BlueJeansnCoffee on 2.17.2012

This is great! I’ve made it twice, once as written and once with only half and half, no heavy cream. It came out great both times. For those who want to avoid having the eggs curdle take the temperature of the mixture no higher than 175F.

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cookingwithkelly on 4.9.2011

this ice cream is UNBELIEVEABLE! seriously. the texture is divine – so smooth & creamy & the taste is really indescribable. i thought i’d be good, but it totally blew my socks off!
ps: the ice cream works really well with chocolate – cake, brownies, whatev

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Trish Boese on 9.14.2010

I made this a year ago but wanted to leave a 5-star review! A perfectly beautiful AND great-tasting ice cream.

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kmslat on 7.9.2010

I’ve never been a huge fan of fruity ice cream (I’m a choco-holic), but I had some leftover blackberries I couldn’t toss out. So I found this recipe and made it. (Also first time using my ice cream maker.) I can’t even begin to write just how incredibly fantastically delicious this ice cream was. I’m already trying to decide if it’s too soon to make another batch.

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