Blackberry Ice Cream
A rich, creamy blackberry ice cream made from fresh berries, lightly sweetened, and naturally bursting with flavor. This easy-to-make dessert is perfect for summer, treats, or anytime you want a fresh, fruit-forward frozen indulgence.
Equipment
- 3-quart stainless steel saucepan
- Metal spatula
- Flexible spatula
- Fine-mesh stainless steel strainer (non-reactive)
- Ice cream maker
- Freezer-safe container (1 quart)
- Digital kitchen scale
Ingredients
- 40 ounces fresh blackberries washed and drained (about 8 cups / 1.13 kg)
- 5 ¼ ounces granulated sugar approximately 3/4 cup / 148 g
- ⅛ teaspoon kosher salt or 1/16 teaspoon table salt; 0.5 g
- 14 ounces heavy cream about 1 3/4 cups / 395 g
- ⅛ teaspoon ground cinnamon
- 2 teaspoons bourbon rum, or gin (optional)
- ½ ounce fresh lemon juice 1 tablespoon / 15 g, optional
Instructions
- Prepare Fresh Blackberries: Start by thoroughly washing 40 ounces (about 8 cups) of fresh blackberries under cold running water. Gently drain them in a colander to remove excess moisture. This ensures the berries are clean and ready for cooking without adding extra water, which could affect the texture and flavor of your ice cream.
- Combine Fruit, Sugar, and Salt: In a 3-quart stainless steel saucepan, place the washed blackberries along with 5 1/4 ounces (3/4 cup) of granulated sugar and 1/8 teaspoon kosher salt (or 1/16 teaspoon table salt). Using a metal spatula, gently press and crush the berries. The sharp edge of the spatula helps release juices more efficiently than a dull utensil while minimizing splashing.
- Measure and Track Reduction: Place your kitchen scale under the saucepan and weigh the mixture. Make a note of this total weight; you will use it to determine when the fruit has reduced properly during cooking. This precision ensures the ice cream maintains the perfect balance of sweetness and fruit intensity.
- Heat the Blackberry Mixture: Set the saucepan over medium heat and bring the mixture to a gentle, bubbling boil. Stir constantly with your metal spatula to prevent scorching. Once bubbling, reduce the heat to a simmer. Continue stirring frequently as the mixture gradually thickens.
- Reduce the Fruit Mixture: Simmer until the mixture has reduced by 14 ounces (approximately 395 g). Depending on your stove and pan, this process can take around 30 minutes. Avoid over-reducing, which can result in a bitter or overly concentrated flavor. If necessary, add a splash of water to adjust the weight back to the target reduction.
- Strain for Smooth Purée: Place a fine-mesh, non-reactive strainer over a large mixing bowl. Pour the reduced blackberry mixture through the strainer. Using a flexible spatula, press and stir the berries to extract as much juice as possible. You should end up with roughly 20 ounces (565 g) of smooth blackberry purée, leaving about 10 ounces (285 g) of seedy pulp in the sieve. Discard the pulp.
- Blend in Cream and Flavorings: To the smooth blackberry purée, add 14 ounces (1 3/4 cups) of heavy cream, 1/8 teaspoon ground cinnamon, and, if desired, 2 teaspoons of bourbon, rum, or gin. For a bright, fresh note, add 1 tablespoon (15 g) of lemon juice if needed. Stir gently but thoroughly until all ingredients are fully combined, creating a smooth, richly colored mixture.
- Chill the Mixture: Cover the combined mixture and either refrigerate or place it in an ice bath. Cool it until it reaches 40°F (4°C) or lower. Proper chilling is critical for creating a creamy, smooth texture in your finished ice cream. Meanwhile, prepare your ice cream maker by placing a 1-quart container and flexible spatula in the freezer so they are fully chilled.
- Churn the Ice Cream: Pour the chilled blackberry mixture into your ice cream maker and churn according to the manufacturer’s instructions. The ice cream will gradually thicken, becoming light and creamy. Churning incorporates air, giving the ice cream a smooth, velvety texture and enhancing its rich flavor.
- Transfer and Freeze: Once the ice cream reaches a soft-serve consistency, use the chilled spatula to scrape it into your pre-frozen 1-quart container. Smooth the surface, cover with plastic wrap pressed directly against the ice cream, and seal with the container lid. Freeze for at least 4 hours, or until firm enough to scoop.
- Serve and Enjoy: Scoop the ice cream into bowls or cones and enjoy immediately for a soft-serve experience, or after freezing for a more traditional, firm texture. The result is a rich, fruity, creamy ice cream with a vibrant blackberry flavor that’s perfect for hot days, special occasions, or as a wholesome, indulgent treat.
Notes
- Always choose fresh, ripe blackberries for the best flavor and natural sweetness; under-ripe or overly soft berries can affect the texture and color of the ice cream.
- Using a digital kitchen scale ensures precise measurements and helps track reduction during cooking for consistent results.
- Adjust sweetness according to the natural tartness of your blackberries; some berries may require slightly more or less sugar.
- Chilling the mixture thoroughly before churning improves creaminess and prevents ice crystals from forming.
- The optional alcohol (bourbon, rum, or gin) adds depth and helps keep the ice cream soft when frozen, but it can be omitted for a family-friendly version.
