Gather the following:
2 cups fresh blackberries, washed and drained
2 tablespoons sugar
1 3/4 cups heavy cream
1 cup 2% milk
1/2 cup sugar
5 egg yolks
1/4 teaspoon salt
1/2 cup chopped semi-sweet chocolate
Creating your own fruit puree is a perfect way to flavor homemade ice cream without adding too much sugar. Make sure your blackberries are sweet and ripe.
- Add 2 cups berries into a skillet or sauce pan. Sprinkle with 2 tablespoons sugar. Bring to a simmer until the berries begin to extract juices. Simmer about 5-7 minutes until the juices begin to reduce and thicken.
- Pour the berries into a food mill or press through a mesh strainer.
- You just want to strain out the seeds. Blackberries have a lot of seeds. You should have a thick blackberry puree mixture.
- Pour into a bowl, cover and refrigerate until well chilled at least 3 hours or overnight.
Making Ice Cream Custard
- Add 1 3/4 cup heavy cream, 1 cup milk, 1/4 cup of the sugar, and 1/4 teaspoon salt. Stir over low heat.
- While the cream mixture is heating, beat 5 egg yolks in a large mixing bowl. Slowly mix in the remaining 1/4 cup sugar.
- Once the milk has begun to steam a bit, add some of the hot cream mixture into the egg yolks one ladle full at a time. Continue until at least 1/2 of the cream mixture had been incorporated into the egg yolk mixture. This will temper the yolks so they don’t turn into scrambled eggs in your ice cream.
- Slowly stir the egg/cream mixture back into the remaining hot cream.
- Continue to cook over low heat. using a wooden spoon to stir constantly. Do not boil.
- Cook custard just until the mixture coats the spoon.
- Strain hot mixture through a mesh strainer to catch any lumps.
- Pour into a bowl and cover. Chill for at least 3 hours or overnight.
When you are ready to make your ice cream, chop 1/2 cup semi-sweet chocolate. Place in the freezer while the ice cream is churning.
Churning Blackberry Chocolate Chip Ice Cream
- Before churning ice cream, place a container that the ice cream will be transferred to, in the freezer. Remove the berry mixture and custard from the refrigerator.
- Pour the berry mixture into the custard. Stir.
- Pour the mixture into whatever ice cream maker you have and freeze according to the the manufacturers directions.
- When your ice cream starts to look like this…
- Add the semi-sweet chocolate while ice cream maker is still churning. This will evenly mix in chopped chocolate.
- Oh baby!
Blackberry Chocolate Chip Ice Cream
Creating your own fruit puree is a perfect way to flavor homemade ice cream without adding too much sugar. Creamy, rich custard ice cream with fresh blackberry puree and semi-sweet shaved chocolate bits.
- 2 cups fresh blackberries washed and drained
- 2 tablespoons sugar
- 1 3/4 cups heavy cream
- 1 cup 2% milk
- 1/2 cup sugar
- 5 egg yolks
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chopped
- Place blackberries and 2 tablespoons sugar in a skillet or saucepan. Cook over medium heat to release the juices. Simmer until juices reduce slightly, about 5-7 minutes. Remove from heat and pour into a food mill to remove the seeds, but preserve the pulp and juices. A fine mesh strainer can be used as well. Cover blackberry puree with plastic wrap and chill until cold, about 2 hours or overnight.
Ice Cream Custard
In a medium-size saucepan add cream, milk, 1/4 cup of the sugar and salt. Heat over medium/low heat until steaming. Whisk egg yolks and slowly add the remaining 1/4 cup sugar. When the cream mixture is hot and steaming, slowly pour a small amount of the hot cream mixture into the egg yolk mixture stirring constantly. Continue to add at least 1/2 of the hot cream mixture. Slowly pour the egg/cream mixture back into the pan and cook over low heat until the mixture coats the back of a spoon. Stirring constantly with a wooden spoon. Remove from heat and pour into a bowl. Cover and chill completely about 2 hours or overnight.
Churn Ice Cream
When both mixtures have chilled, stir the blackberry puree into the ice cream mixture. Pour into an ice cream maker and freeze according to manufacturers directions. Add chopped chocolate the last 5 minutes of mixing. Makes 1 quart of ice cream.
- Make sure berries are sweet and ripe. Tart or sour berries will require the use of more sugar.
- Place the container in the freezer that you plan to store the ice cream in. This helps keep the ice cream from melting when transferring from the ice cream maker.
- I like to use semi-sweet chocolate in ice cream. The bitter-sweet chocolate pairs perfectly with the sweetness of the berries. Resulting is a perfect balance of tart and sweet.
This post was previously published in 2010. Updates have been made along with photos, nutritional information, and recipe card.