Carefree Blonde

Sunday, July 5, 2015

Homemade Blackberry Ice Cream Recipe and 4th of July Festivities


We had so much fun celebrating the 4th with some great friends this year! Some of our friends are moving to D.C. so we decided what better going away party to our nation's capital than on the 4th of July complete with BBQ, Cornhole, Fireworks, and of course amazing homemade Blackberry Ice Cream with a patriotic cake.





Holy 34 weeks prego!!!!!








Homemade Blackberry Ice Cream 4qt ice cream maker

24 oz blackberries
1/2 lemon
1 1/2 cup sugar
3 1/2 cup heavy cream
1 cup sweetened condensed milk
1 tsp pure vanilla extract
pinch of salt
4 egg yolks
1/2 quart of whole milk

Bag of ice and rock salt for the ice cream maker


Wash your ripened blackberries picking out any bad berries or leaves. Place empty ice cream maker canister into the freezer and leave until combining all ingredients at the end.



On medium low heat cook down the blackberries mixing in 1/2 cup sugar and the juice from half a lemon. Continue to cook berries mashing and stirring occasionally until majority of juices have cooked out of the berries (about 10 min) then remove from heat.



Meanwhile, add 1/2 cup heavy cream, 1/4 cup sweetened condensed milk, vanilla extract, and salt to a medium sized pot. Bring to a simmer over medium heat 


Combine egg yolks in a separate bowl. Whisk in 1/4 cup sweetened condensed milk until pale yellow.


To temper the egg yolk mixture, pour about a quarter cup of the hot cream into the egg yolks and whisk vigorously. Pour the tempered yolks into the simmering cream and continue to cook for about 10-15 minutes stirring continuously until slightly thickened. 


Pour 1 cup of heavy cream into a medium sized mixing bowl. Stir in custard mixture from the stove, cover with saran wrap, and cool completely in the fridge.


Separate berries from their juices as best as possible. (You can use a sieve to make sure all seeds get out but I just used a slotted spoon). Set aside berries for a yummy ice cream topper.



Pour berry juice into chilled cream custard mixture. Take out canister from the freezer and dump in berry custard mix. Once in canister mix in remaining half cup sweetened condensed milk,  2 cups heavy whipping cream, 1 cup sugar, and half quart of whole milk. Place canister in ice cream maker, and follow your manufacture's instructions until ice cream is the texture of soft serve. You can either serve it as is, or put in the freezer for a couple hours to slightly harden up before serving. 




Use separated cooked down berries to top off ice cream. So good!!!


This cake Katlyn made was delicious and went perfectly with the blackberry ice cream!!


















I'm so grateful to live in such an amazing country where my freedoms are protected on a daily basis. I hope everyone had an amazing 4th of July!!!

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