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Blackberry Ice Cream

Yields1 ServingPrep Time45 minsCook Time30 minsTotal Time1 hr 15 mins

Anyone can make ice cream! It's not as hard as you think and you don't need specialized equipment. Just place a mason jar in a large bowl full of ice cubes and hand mix it for the final step. When Oregon blackberries are in season, this is a summer must! The color of this ice cream is truly astonishing.

Blackberry Ice Cream

 6 egg yolks
 1 ½ cups half & half
 1 cup sugar
 1 ½ cups cream
 1 tsp lemon juice
 1 tsp kirsch or other fruity brandy
 ½ tsp vanilla extract
 1 pinch salt
 6 cups Oregon blackberries (3 pints)

Heat half & half with 1 cup of sugar.


Temper in egg yolks, cook until mixture coats the back of a spoon.


Strain and let cool.


Heat blackberries with sugar until just scalded.


Purée and strain.


Mix purée and cream into custard, add vanilla, salt, lemon juice and kirsch.


Put in the refrigerator (not the freezer) until it is cold.


Chill a mason jar in a bowl of ice in the freezer.


Pour the cold mixture into the mason jar and mix slowly with a long-handled wooden spoon, until it starts to set and forms a thick, creamy texture.


Put the lid on the mason jar and put it in the freezer.