Blackberry Ice Cream is a special treat in the summer but this recipe can also be changed up if you’d like to use a different berry.
Blackberry Ice Cream
Makes about three-fourths of a gallon of ice cream.
- 1 pound fresh blackberries or defrosted frozen blackberries
- 3 cups sugar
- 2 tablespoons fresh lemon juice
- 3 cups heavy whipping cream
- 3 cups half & half
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons sea salt
- About 10 pounds of cubed ice
- About one pound ice cream salt
Place the blackberries in a large bowl with sugar and lemon juice. Give everything a stir and set aside.
Place the heavy cream, half & half, salt, and vanilla in the ice cream container of your ice cream maker.
Add the blackberries and stir everything together well.
Place the lid and small lid over your ice cream. This will ensure you don’t accidentally get ice cream salt in your ice cream while filling the ice bucket.
Place the container in the ice bucket.
Fill the ice bucket about one-third of the way up with ice.
Sprinkle about half a pound of ice cream salts over the ice.
Fill up to about 2/3 of the way up with ice again.
Sprinkle with the other half a pound of ice cream salt again.
Fill to the top of the canister with ice.
Keep any extra ice in the freezer but handy so if your ice melts fast, you can refill it.
Place your ice cream maker in a secure location so it doesn’t slide or topple while it churns. If it’s a hot day, place it in the coolest place you can.
Place the motor on your ice cream maker. Click it into place and plug it in.
The ice cream maker will churn until it the ice cream becomes so thick it cannot anymore. Stay alert because this only takes about 20-30 minutes and your poor, little motor with burn out if it’s left pushing against the firm ice cream for too long.