A small batch churned version of ice cream, made with a fresh blackberry puree.
Small Batch Blackberry Ice Cream
Let's just start off by saying that it took a few experiments to get to this version of blackberry ice cream. I made three batches, so it's a good thing that I have a blackberry vine that puts out quite a lot of berries every season!
Since no churn ice cream seems to be all the rage here lately, I thought I'd give it a try. I started with the standard base of whipped heavy cream with sweetened condensed milk, but thought I'd add some cream cheese and swirl in the blackberry puree instead of blending it in.
The frozen product was crumbly, grainy and just had a weird texture - not creamy like ice cream is supposed to be. I had also failed to puree the berries long enough to pulverize all the seeds, and even though I also pressed the puree through a sieve, it was still too crunchy from the seeds. While blackberry seeds are perfectly okay when just eating them, or even in a cobbler or preserves, even just a few seeds does not appeal to me in an ice cream. It also tasted too much like frozen whipped cream to me, so back to the drawing board!
For my next effort, I put the ice cream I'd made back in the refrigerator to allow it to melt a bit, then blended it all together and churned it in my freezer bucket ice cream maker. {affil link} It was much better, but... I still wasn't thrilled, so I started from scratch again.
Third time was a charm! I processed a fresh batch of berries longer in my Vitamix for a completely smooth puree. You'll need a high performance blender like Vitamix, Blendtec, {affil links} or something along that line, to do this. Absent that, you would need to puree first, then push the puree though a sieve, potentially several times, to rid the berries of all of the seeds. I also left out the cream cheese on the third batch and I churned it. I was very pleased!
Here's how I made my small batch churned blackberry ice cream, and as always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step by step pictures below.
Process blackberries in a blender with the sugar and lemon juice. For Vitamix, start on 1 working up to 10, then let run for 2 minutes. If you don't have a Vitamix blender, blend to puree and press through a mesh sieve to rid of seeds, if desired; set aside. Refrigerate until well chilled. Measure out 2 cups of the puree, reserving any remaining for another use.
Whip heavy cream stiff, add condensed milk and vanilla and beat until blended and thick. Stir in 2 cups of the blackberry puree, turn on 2 quart freezer bowl of ice cream machine and pour the mixture into it (no more than 2/3 full). Stop the machine in 25 minutes - mixture will be soft and creamy, like soft serve, or follow manufacturer's directions to process. Place the ice cream into a freezer safe container, cover and freeze to set overnight.
For more of my favorite ice cream recipes, check out the collection on my Pinterest page.
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