homemade blackberry ice cream

Ingredients

• 350 g blackberries (about 2 1/2 cups)
• 300 ml milk (about 1 1/4 cups)
• 60 g raw cane sugar (about 1/4 cup)
• 1 egg yolk
• A few drops of vanilla extract
• 30 g cornstarch (about 1/4 cup)
• 300 ml heavy cream (33% fat, about 1 1/4 cups)
• 150 g sweetened condensed milk (about 1/2 cup)

Step-by-Step Instructions

1. Puree the Blackberries: In a blender, combine the blackberries, milk, and raw cane sugar. Blend until smooth.
2. Cook the Mixture: Pour the blackberry puree into a medium saucepan. Cook over low heat, stirring continuously until the mixture thickens slightly, about 5-7 minutes. Remove from heat and let it cool to room temperature.
3. Prepare the Cream Mix: In a separate mixing bowl, whisk together the egg yolk, vanilla extract, and cornstarch until smooth.
4. Combine Cream and Condensed Milk: Gradually whisk in the heavy cream and sweetened condensed milk to the egg yolk mixture until fully blended.
5. Mix Everything Together: Pour the cooled blackberry mixture into the cream mixture, stirring until everything is combined thoroughly.
6. Freeze the Mixture: Transfer the mixture into a freezer-safe container. Freeze for at least 4 hours, or until solid.
7. Serve: Scoop and enjoy your luscious blackberry ice cream that’s both creamy and fruit-forward!