Blackberry Or Raspberry Ice Cream
- 15m Prep Time
- 0sCook Time
- 15m Ready In
About 1 quart You may substitute 1 cup (about 9 ounces) thawed frozen berry puree for the homemade puree in this recipe.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 pint blackberries or raspberries
- ½ cup sugar
- 1 ½ cups heavy cream
- ½ cup whole milk
- 1 teaspoon vanilla
- (1 tablespoon framboise or vodka)
Let's Cook
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Step 1.
Combine in a food processor: 1 pint blackberries or raspberries; ½ cup sugar
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Step 2.
Pulse until the fruit is crushed and very juicy. Transfer to a small bowl and refrigerate for 1 hour. Strain the mixture through a fine-mesh sieve, pressing firmly to extract all the berry juices; discard the seeds. Add: 1 ½ cups heavy cream; ½ cup whole milk; 1 teaspoon vanilla; (1 tablespoon framboise or vodka)
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Step 3.
Stir until the sugar is dissolved, 2 to 3 minutes. Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.
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Step 4.
Pour the base into an ice cream maker and freeze as directed. Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.