Blackberry Ice Cream

  • 21 Jul - 27 Jul, 2018
  • Mag The Weekly
  • Cookery


· 4 cups fresh blackberries rinsed and patted dry

· ½ tsp lemon juice

· ½ cup sugar

· 2 cups heavy cream

· 1 (14oz.) can sweetened condensed milk

· 2tsp vanilla extract


Add blackberries to a blender and pulse until fully puréed. You want a smooth, juicy consistency. Press the purée through a fine mesh sieve and discard the pulp. You should have about two cups of liquid. Transfer the liquid to a medium saucepan then add in the lemon juice and sugar. Heat over medium-high heat, until reduced and thickened, for about five minutes, and stir occasionally. Transfer to a bowl and refrigerate until cold, for about two hours. Add heavy cream to a large bowl. Using an electric mixer beat until stiff peaks form. Turn the speed to low and slowly pour in the condensed milk. Add vanilla extract and turn the speed back up to high to beat until thickened. Transfer two cups of the whipped cream to a separate bowl. Add in the cooled purée and mix, until well combined. Gently fold into the remaining whipped cream to create swirls. Don't over mix or you will lose the swirls. Transfer to a freezer-safe container and freeze for at least six hours.