Blackberry Chip Ice Cream

This delicious Blackberry Chip Ice Cream is a creamy and fruity homemade treat with chunks of rich chocolate in every bite. It’s easy to make and packed with fresh blackberry flavor, making it perfect for summer! You can use fresh or frozen blackberries, and it’s a great way to enjoy a refreshing, homemade dessert without any artificial flavors.

Recipe Ingredients:

• 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

How To Make Blackberry Chip Ice Cream?

1. Prepare the Blackberry Puree: In a saucepan over low heat, combine blackberries, ¼ cup (50g) sugar, and lemon juice. Cook for about 20 minutes, stirring occasionally, until the berries break down into a syrupy mixture.
2. Strain the Blackberries: Pour the mixture through a fine-mesh strainer into a bowl, pressing with a spoon or whisk to extract as much juice as possible. Discard the seeds and pulp, then set the puree aside to cool.
3. Heat the Cream and Sugar: In a separate saucepan over medium heat, warm the half-and-half with the remaining 1 cup (200g) sugar, stirring occasionally until the sugar dissolves.
4. Temper the Egg Yolks: In a mixing bowl, whisk the egg yolks until pale and slightly thickened. Gradually add a small amount of the warm cream mixture while whisking constantly. Slowly pour the tempered yolks back into the saucepan, stirring continuously.
5. Cook the Custard: Reduce heat to medium-low and cook for about 5 minutes, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat.
6. Combine and Chill: Stir the heavy cream (double cream) into the cooled blackberry puree, then add the custard. Mix well and refrigerate for at least 2 hours or until completely chilled.
7. Churn the Ice Cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions.
8. Add the Chocolate: Once the ice cream reaches a soft-serve consistency, fold in the chopped chocolate.
9. Freeze and Set: Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours or overnight for a firmer texture.

Recipe Tips:

• Use ripe blackberries : The sweeter and juicier the berries, the better the flavor. If they’re too tart, add a little extra sugar.
• Strain well : Make sure to press out as much juice as possible to get a smooth, seed-free ice cream base.
• Temper the eggs slowly : Pour the warm cream into the yolks little by little while whisking to avoid scrambling the eggs.
• Chill before churning : A well-chilled mixture helps the ice cream freeze properly and gives it a creamier texture.
• Fold in chocolate at the right time : Add the chopped chocolate once the ice cream is semi-frozen so it distributes evenly without melting.

How To Store Leftovers?

• Refrigerate: This ice cream is best stored in the freezer rather than the fridge. If you need to hold it for a short time before freezing, keep it in an airtight container in the fridge for up to 2 hours, but it will soften significantly.
• Freeze: Once churned, transfer the ice cream to an airtight container and freeze for up to 2 months. To serve, let it sit at room temperature for about 5 minutes to soften before scooping. Avoid frequent thawing and refreezing, as it can affect the texture.

Nutrition Facts

• Calories:307
• Total Fat:19 g
• Saturated Fat:11 g
• Carbohydrates:34 g
• Dietary Fiber:3 g
• Sugar:31 g
• Protein:3 g
• Cholesterol:113 mg
• Sodium:28 mg

Check out More Recipes:

• Blackberry Cheesecake Squares
• Black And White Brownies
• Black And Blue Berries
• Black Forest Cake For Two