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Blackberry Ice Cream

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Servings: 8 cups
Ingredients Instructions Notes

Ingredients
  

Blackberry Flavor
  • 2 ½ cup Fresh or frozen blackberries (=386 g)
  • ¼ cup Sugar (=48 g)
  • ¼ tsp Citric acid (=1 g)
Tahitian Vanilla
  • ¾ tsp Tahitian Vanilla (=3.3 g)
Ice Cream Base Mix
  • 1 cup Whole milk (=240 g)
  • 2 Whole pasteurized eggs (Large eggs)
  • 3/4 cup Sugar (=144 g)
  • Dash Salt
  • 2 cups Heavy whipping cream (=444 g, add later )

Instructions
 

Blackberry Flavor
  1. If using frozen blackberries, thaw them slightly in microwave. Don't puree the blackberries, just mash them with a potato masher. Add the rest of the Blackberry Flavor ingredients, mix well, put in fridge for several hours.
  2. Use strainer and rubber spatula or metal spoon to separate berry juice from pulp. Set pulp aside.
Tahitian Vanilla
  1. Measure Tahitian Vanilla
Ice Cream Base Mix
  1. Put base mix ingredients except whipping cream in blender.
  2. Add strained Blackberry Flavor ingredients but not blackberry pulp.
  3. Add Tahitian Vanilla.
  4. Blend on High for 1 minute.
  5. Add whipping cream. Blend on Medium setting for 30 seconds.
  6. Freeze in ice cream machine.
Combine
  1. Add berry pulp to ice cream freezer during last minute of freezing.

Notes

The Tahitian Vanilla adds a wonderful floral flavor and aroma to the blackberry ice cream.