Blackberry Chip Ice Cream Recipes

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BLACKBERRY ICE CREAM

Capture the fresh taste of summer blackberries in a no-fail ice cream recipe.

Provided by RainbowJewels

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h40m

Yield 4

Number Of Ingredients 6



Blackberry Ice Cream image

Steps:

  • Combine blackberries, sugar, and lemon zest in the bowl of a food processor; process until mixture is pureed. Let sit for 10 minutes.
  • Strain the seeds through a fine mesh sieve and return puree to the food processor. Add cream, milk, and vanilla extract. Pulse until mixture is whipped, about 30 seconds.
  • Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, 2 hours to overnight.

Nutrition Facts : Calories 559.8 calories, Carbohydrate 36.8 g, Cholesterol 166.1 mg, Fat 45.4 g, Fiber 3.6 g, Protein 4.4 g, SaturatedFat 28 g, Sodium 58.3 mg, Sugar 30 g

1 pint fresh blackberries
½ cup white sugar
½ teaspoon lemon zest
2 cups heavy cream
½ cup whole milk
1 teaspoon vanilla extract

BLACKBERRY CHIP ICE CREAM

Provided by Ree Drummond : Food Network

Categories     dessert

Time 4h40m

Yield 12 servings

Number Of Ingredients 7



Blackberry Chip Ice Cream image

Steps:

  • Combine the blackberries, 1/4 cup of the sugar and the lemon juice in a saucepan. Cook over low heat until the blackberries are broken down and syrupy, about 20 minutes.
  • Pour the mixture into a bowl through a fine mesh strainer. Using a whisk or spoon, force out as much of the deep purple liquid as you can, and then set it aside to cool. Discard the blackberry pulp and seeds.
  • Heat the half-and-half and remaining 1 cup sugar in a saucepan over medium heat.
  • Using a whisk, beat the egg yolks until pale and thick. Temper the eggs by splashing a small amount of the warm cream into the yolks, whisking constantly. Pour the tempered yolks into the saucepan, stirring gently. Cook over medium-low heat until thick, stirring constantly, about 5 minutes.
  • Pour the heavy cream into the bowl with the berries, and then pour in the custard and stir to combine. If you have time, refrigerate this mixture until cool.
  • Freeze the mixture according to your ice cream maker's instructions.
  • When it is frozen, chop the chocolate into chunks and stir into the ice cream.
  • Transfer the ice cream to a freezer-safe container and allow it to harden for several hours or overnight.

2 pints fresh blackberries
1 1/4 cups sugar
Juice of 1/2 lemon
1 1/2 cups half-and-half
5 egg yolks
1 1/2 cups heavy cream
4 ounces semisweet chocolate

BLACKBERRY ICE CREAM

This came straight out of my Cuisinart recipe book that came with my ice cream machine. It's the strawberry ice cream recipe with blackberries subsituting for strawberries, and then adding kirsch.

Provided by Jane Whittaker

Categories     Fruit Desserts

Time 15m

Number Of Ingredients 7



Blackberry Ice Cream image

Steps:

  • 1. Put the blackberries in a food processor, or Ninja and process just til you have no large pieces of berries, sprinkle kirsch over berries, and let sit.
  • 2. In a med bowl, use a hand mixer on low speed to combine the milk, sugar and salt, until the sugar is dissolved.
  • 3. Stir in heavy cream and vanilla, stir in the blackberries and kirsch.
  • 4. Cover and refrigerate 1 to 2 hours or overnight.
  • 5. Put into the ice cream machine and process 15 to 20 minutes. You can eat now soft set, or put in freezer to firm up a little.

12 oz fresh blackberries
1 to 2 tsp kirsch optional
3/4 c whole milk
2/3 c granulated sugar
pinch salt
1 1/2 c heavy cream
1 1/2 tsp pure vanilla extract

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