Looking for a sweet treat? Our Blackberry Ice Cream is a delightful blend of smooth cream and tangy blackberries – a perfect summer escape.
Table of Contents
Reasons to Love This Ice Cream
- With each spoonful, Blackberry Ice Cream offers a perfect balance of tart and sweet berry flavors.
- This ice cream is refreshing and cool, ideal for hot summer days.
- Blackberry Ice Cream pairs well with pies and cakes, or you can enjoy it solo for a delightful dessert.
Recipe Ingredients
- Blackberries: Juicy and tart with a slight sweetness, these berries add vibrant, fresh flavor.
- Heavy Cream: Rich and buttery, this ingredient provides the ice cream with its essential creamy and smooth texture.
- Merlot: Rich and bold with berry undertones, it deepens the flavor of the syrup.
See the recipe card for full information on ingredients and quantities.
Variations
- Blueberry Bliss: Use blueberries instead of blackberries for a slightly sweeter and less tart flavor.
- Orange Liqueur Twist: Swap Cointreau with Grand Marnier. Grand Marnier adds a richer, more complex orange note.
- Coconut Milk Substitute: Swap the whole milk with full-fat coconut milk for a dairy-free option. It adds a slight coconut undertone.
How to Make Blackberry Ice Cream
Step #1: Combine the whole milk, white sugar, brown sugar, corn syrup, and salt in a 3.0 quart Saucepan. Heat over medium, stirring frequently, until the sugars are melted and the milk is warm.
Step #2: Place the egg yolks in the bowl of your KitchenAid® Stand Mixer. Use the whisk to beat the eggs on medium (4 or 6) until well combined. With the Stand Mixer running on the “stir” speed, very slowly trickle a ladle full of warm milk into the yolks to temper. Pour the egg mixture into the 3.0-quart Saucepan with the rest of the milk mixture and cook the custard, stirring constantly, over medium heat until thick enough to coat a wooden spoon (about 2 to 4 minutes).
Step #3: Turn off the heat and strain into a large bowl. Stir in the heavy cream, cover, and chill for a minimum of 2 hours or overnight.
Step #4: Meanwhile, combine the blackberries, Merlot, sugar, and Cointreau in a 1.5-quart Saucepan over medium heat.
Step #5: Bring to a boil and cook, stirring and breaking up the blackberries, until the mixture reduces to the consistency of a thick sauce (about 10 minutes).
Step #6: Place a fine mesh strainer over a liquid measuring cup and pour the blackberry mixture into the strainer. Press the blackberries against the strainer to extract as much liquid as possible. You should aim to have less than ⅓ cup of blackberry-sangria syrup; if you have too much, simply simmer the liquid until reduced. Cover the liquid measuring cup of the syrup and refrigerate until chilled.
Step #7: Replace the bowl of your KitchenAid® Stand Mixer with your KitchenAid® Ice Cream Maker. Once both the ice cream mixture and the blackberry-sangria syrup have chilled, turn the mixer on to the “stir” speed. Transfer the ice cream mixture and blackberry-sangria syrup to the frozen Ice Cream Maker.
Step #8: Churn for 20-30 minutes until you reach the desired consistency.
Step #9: Scrape the soft serve ice cream into a freezer-safe airtight container and freeze until solid.
Step #10: Serve in sugar cones or in bowls, as desired.
Expert Tips
- Pre-Freeze the Ice Cream Maker Bowl: Ensure your Ice Cream Maker bowl is thoroughly frozen (at least 24 hours in advance). This guarantees optimal churning and a smooth, creamy texture.
- Use a Fine Mesh Sieve: Strain the custard or the blackberry syrup using a fine mesh sieve. This ensures the smoothest texture by removing any seeds, berry skins, or cooked egg bits, resulting in a perfectly creamy ice cream.
- Chill the Mixture Thoroughly: Ensure both the ice cream base and the blackberry syrup are very cold before churning. This step speeds up the churning process and helps achieve a firmer consistency more quickly.
Frequently Asked Questions
An ice cream maker is recommended for the best texture. It churns the mixture, incorporating air and preventing ice crystals from forming, which results in a smooth, creamy ice cream.
Chill the base and syrup thoroughly before churning and adhere to the recipe’s sugar content. Properly seal and store the ice cream in an airtight container to keep it deliciously creamy.
Storage Info
To store Blackberry Ice Cream, place it in a freezer-safe airtight container. It will stay good for up to 2 weeks in the freezer. Make sure it’s sealed well to prevent ice crystals.
This ice cream is best enjoyed frozen. If it becomes too hard, let it sit at room temperature for a few minutes before serving to soften slightly.
More Ice Cream Recipes that You’ll Love
Blackberry Ice Cream Recipe
RECOMMENDED PRODUCTS
Ingredients
For the Ice Cream:
- 1 1/2 cups whole milk
- 1/2 cup white granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup light corn syrup
- Pinch of kosher salt
- 5 egg yolks
- 1 1/2 cups heavy cream
For the Blackberry Sangria Syrup:
- 1 1/2 cups blackberries
- 1 cup merlot - or other dry red wine
- 1/4 cup sugar
- 1 tablespoon Cointreau
Instructions
- Combine the whole milk, white sugar, brown sugar, corn syrup, and salt in a 3.0 quart saucepan. Heat over medium, stirring frequently, until the sugars are melted and the milk is warm.
- Place the egg yolks in the bowl of your KitchenAid® Stand Mixer. Use the whisk to beat the eggs on medium (4 or 6) until well combined. With the Stand Mixer running on the “stir” speed, very slowly trickle a ladle full of warm milk into the yolks to temper. Pour the egg mixture into the 3.0-quart saucepan with the rest of the milk mixture and cook the custard, stirring constantly, over medium heat until thick enough to coat a wooden spoon (about 2 to 4 minutes).
- Turn off the heat and strain into a large bowl. Stir in the heavy cream, cover, and chill for a minimum of 2 hours or overnight.
- Meanwhile, combine the blackberries, Merlot, sugar, and Cointreau in a 1.5-quart Saucepan over medium heat.
- Bring to a boil and cook, stirring and breaking up the blackberries, until the mixture reduces to the consistency of a thick sauce (about 10 minutes).
- Place a fine mesh strainer over a liquid measuring cup and pour the blackberry mixture into the strainer. Press the blackberries against the strainer to extract as much liquid as possible. You should aim to have less than ⅓ cup of blackberry-sangria syrup; if you have too much, simply simmer the liquid until reduced. Cover the liquid measuring cup of the syrup and refrigerate until chilled.
- Replace the bowl of your KitchenAid® Stand Mixer with your KitchenAid® Ice Cream Maker. Once both the ice cream mixture and the blackberry-sangria syrup have chilled, turn the mixer on to the “stir” speed. Transfer the ice cream mixture and blackberry-sangria syrup to the frozen Ice Cream Maker.
- Churn for 20-30 minutes until you reach the desired consistency.
- Scrape the soft serve ice cream into a freezer-safe airtight container and freeze until solid.
- Serve in sugar cones or in bowls, as desired.
NOTES
Nutrition
I didn’t think wine and ice cream could work together but wow, this recipe changed my mind completely.
Oh, Lord love a duck! What a spectacular use of good wine and blackberries! Happy birthday, and thanks for sharing this awesomeness with us!