Comments on: Delicious Blackberry Ice Cream

By: Kelly

Kelly — Sun, 10 Jun 2012 19:23:06 +0000

Very good, but time consuming!

By: Donna

Donna — Sat, 18 Feb 2012 04:50:25 +0000

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.

By: cookingwithkelly

cookingwithkelly — Sun, 10 Apr 2011 00:36:31 +0000

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

By: christygintx

christygintx — Tue, 08 Mar 2011 03:57:53 +0000

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.

By: Trish Boese

Trish Boese — Tue, 14 Sep 2010 05:11:04 +0000

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

By: kmslat

kmslat — Fri, 09 Jul 2010 18:04:55 +0000

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.

By: kmullen

kmullen — Mon, 05 Jul 2010 07:08:05 +0000

I do not usually eat blackberries, but I LOVED this ice cream! It was amazingly smooth and creamy. It was a little time consuming, but well worth the effort.

By: jennyschmidt

jennyschmidt — Sun, 04 Jul 2010 00:40:23 +0000

Here’s something I wish I would have remembered because I seem to do this every time I make ice cream… don’t cook it too long or the eggs will curdle. I get so excited when I see it starting to get thick and I think ‘the thicker the better’ and then it curdles and I cry. I think it’ll still be ok, maybe a little grainy. Just tasting the unfrozen custard is so yummy, I’m sure its going to be excellent after I make ice cream with it. Can’t wait! Thanks for the recipe

By: Candy Thompson

Candy Thompson — Fri, 18 Jun 2010 16:41:56 +0000

I made this for my dad’s 80th birthday party. I doubled the recipe and used black raspberries. It was soooo good. Everyone who attended all 65 of them loved it! I have some fresh red raspberries and cant wait to make it with them!

By: callimakesdo

callimakesdo — Tue, 01 Jun 2010 21:54:21 +0000

It was the first time using the ice cream maker for the season and this recipe was a bit hit. The recipe was easy to follow, and though time consuming, it was well worth the work. I loved the flavor and LOVED the color. This is a smooth, creamy and lovely ice cream.