4.1 from 16 votes
Blackberry Ice Cream Recipe
Looking for a sweet treat? Our Blackberry Ice Cream is a delightful blend of smooth cream and tangy blackberries – a perfect summer escape.
Cook Time
1 hr
Additional Time
2 hrs
Total Time
3 hrs
Servings:
10
scoops
Calories:
309 kcal
Course:
Dessert
Cuisine:
North American
Ingredients
For the Ice Cream:
- 1 1/2 cups milk whole
- 1/2 cup granulated sugar white
- 1/4 cup brown sugar packed
- 1/4 cup light corn syrup
- Pinch kosher salt
- 5 egg yolk
- 1 1/2 cups heavy cream
For the Blackberry Sangria Syrup:
- 1 1/2 cups blackberry
- 1 cup merlot wine 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 1/3 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.
Cup of Yum
Notes
- Makes about 5 cups or 10 scoops of ice cream, with each scoop being 1/2 cup.
- 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.
Nutrition Information
Serving
1serving
Calories
309kcal
(15%)
Carbohydrates
33g
(11%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Cholesterol
142mg
(47%)
Sodium
36mg
(2%)
Potassium
172mg
(4%)
Fiber
1g
(4%)
Sugar
31g
(62%)
Vitamin A
760IU
(15%)
Vitamin C
5mg
(6%)
Calcium
94mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10 scoops
Amount Per Serving
Calories 309
% Daily Value*
| Serving | 1serving | |
| Calories | 309kcal | 15% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 142mg | 47% |
| Sodium | 36mg | 2% |
| Potassium | 172mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 760IU | 15% |
| Vitamin C | 5mg | 6% |
| Calcium | 94mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.