Blackberry Swirl Ice Cream

Creamy homemade vanilla ice cream with swirls of sweetened fresh blackberry puree throughout. A perfect summer indulgence. 

Blackberry Swirl Ice Cream Recipe from bakedbyrachel.com

Can we please discuss horrible movies and books for a minute? Ages ago I saw the preview for The Host and decided, what the heck… I’ll put it on my Netflix queue. I’m always excited when a new movie arrives, because it’s something different and hopefully good. But there are times like last week when they were nothing but bad. The Host, for example. I put it on, and kept waiting to see if it would get any better. Nothing even remotely worth watching would be on until 9 and I couldn’t deal with silence. So, I left it on… for over an hour. I finally caved and turned it off. It was almost as bad as just about ever Ben Stiller movie ever produced, except the two Night at the Museum movies because I kind of enjoyed those. But every other movie. I’m talking bad. I want that hour of my life back.

With a book, if it’s bad, it’s pretty sad too but in a totally different way because you’re not just wasting an hour or two of your life, sometimes it’s days. For me, that book was Gone Girl. Now before you rip my head off, hear me out. I read it a while ago but the annoyance of it all still sits with me. Everyone and their mother was recommending this book. Oh it’s SO good, you’ve got to read it! Only it wasn’t. The first half, yes HALF, of the book dragged. By the second half it finally picked up but good grief I couldn’t just toss the book at the half way point because I had invested so much time into this darn thing already. I read till the end only to be annoyed some more. It wasn’t amazing. It let me down. It wasted not only hours but days of my life. Sure, it got a little better in the second half but it in no way wow’d me. I’m sure I’m in the minority with that one.

What’s the worst movie you’ve watched or book you’ve read?

Blackberry Swirl Ice Cream Recipe from bakedbyrachel.com

But homemade ice cream… it’ll always wow me, especially when there is a custard base. It’s creamy and absolutely amazing. I promise there’s no going back after you try it. And it’s not to be scared either – pinky swear. It’s worth every ounce of effort to create creamy homemade perfection. Throw in a swirl of fresh sweet blackberry puree and it’s practically irresistible and totally screams summer. It also won’t last long because your entire family will devour it. You may want to make a double batch.

Get churning and enjoy the last few weeks of summer! Before you know it, we’ll be complaining about ice and snow again.

Blackberry Swirl Ice Cream Recipe from bakedbyrachel.com

Blackberry Swirl Ice Cream

Creamy vanilla ice cream with swirls of sweetened fresh blackberry puree throughout.
Prep Time15 mins
Total Time1 d
Course: Dessert
Cuisine: American
Keyword: Ice cream
Servings: 4 plus

Ingredients

Puree:

  • 6 oz blackberries
  • 1/4 C granulated sugar
  • 1/2 Tbsp cornstarch

Ice cream:

  • 1 1/2 C whole milk
  • 1 1/2 C heavy cream divided
  • 3/4 C granulated sugar
  • pinch salt
  • 1 tsp vanilla extract
  • 4 large egg yolks

Instructions

  • 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.

Notes

Recipe serves roughly 4-6, yields 1 quart.
An original recipe from Baked by Rachel

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