Blackberry Swirl Ice Cream

Blackberry Swirl Ice Cream could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. One portion of this dish contains about 8g of protein, 41g of fat, and a total of 589 calories. For $1.28 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 4. It will be a hit at your Summer event. This recipe is liked by 1003 foodies and cooks. It is brought to you by Baked by Rachel. It works well as an affordable dessert. A mixture of blackberries, whole milk, heavy cream, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 24 hours. With a spoonacular score of 48%, this dish is good. Try Blackberry Swirl Ice Cream, Blackberry Swirl Yogurt Ice Cream, and Lemon Ginger Blackberry Swirl Ice Cream for similar recipes.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 1425 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a small saucepan over medium heat, cook blackberries, sugar for 5-10 minutes. Stir and mash blackberries. Add cornstarch, mixing well. Strain mixture through a mesh strainer into a clean bowl. Discard solids. Cover and chill puree. In a medium saucepan over medium heat, cook whole milk, 1/2 cup heavy cream, sugar, salt and vanilla. Stir occasionally. When mixture begins steaming and bubbling around the edges, slowly drizzle into beaten yolks, whisking continuously. Pour egg mixture into saucepan. Continue cooking until mixture coats the back of a wooden spoon. Add remaining 1 cup heavy cream to a medium bowl, pour warm custard through a clean mesh strainer into remaining heavy cream. Chill over an ice bath. Cover and cool completely before churning, 4-6 hours or overnight. Churn according to manufacturer's directions. Layer ice cream and drizzles of blackberry puree in a freezer safe container. Cover and freeze until solid.

 

Step by step:

1. In a small saucepan over medium heat, cook blackberries, sugar for 5-10 minutes. Stir and mash blackberries.

2. Add cornstarch, mixing well. Strain mixture through a mesh strainer into a clean bowl. Discard solids. Cover and chill puree. In a medium saucepan over medium heat, cook whole milk, 1/2 cup heavy cream, sugar, salt and vanilla. Stir occasionally. When mixture begins steaming and bubbling around the edges, slowly drizzle into beaten yolks, whisking continuously.

3. Pour egg mixture into saucepan. Continue cooking until mixture coats the back of a wooden spoon.

4. Add remaining 1 cup heavy cream to a medium bowl, pour warm custard through a clean mesh strainer into remaining heavy cream. Chill over an ice bath. Cover and cool completely before churning, 4-6 hours or overnight. Churn according to manufacturer's directions. Layer ice cream and drizzles of blackberry puree in a freezer safe container. Cover and freeze until solid.

Nutrition Information:

covered percent of daily need