Blackberry Ice Cream


  • 1 pint fresh blackberries
  • ½ cup white sugar
  • ½ teaspoon lemon zest
  • 2 cups heavy cream
  • ½ cup whole milk
  • 1 teaspoon vanilla extract
  • Directions

  • Step 1

    Combine blackberries, sugar, and lemon zest in the bowl of a food processor; process until mixture is pureed. Let sit for 10 minutes.


  • Step 2

    Strain the seeds through a fine mesh sieve and return puree to the food processor. Add cream, milk, and vanilla extract. Pulse until mixture is whipped, about 30 seconds.

  • Step 3

    Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 20 minutes.Transfer to an airtight container and freeze until firm, 2 hours to overnight.

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