Blackberries and Cream Ice Cream
Delightful blackberries and creamy goodness combined in a rich homemade ice cream, perfect for warm weather or a comforting treat any time.
Ingredients
Main Ingredients
- 400 g blackberries, fresh or frozen Using fresh berries when in season elevates flavor.
- 1 can sweetened condensed milk Approximately 397 g.
- 475 ml cold double cream Ensure cream is cold for better whipping.
Instructions
Preparation
- Place the blackberries in a bowl and mash them well with a fork until juicy and broken down. Leave them aside.
- In a large mixing bowl, whisk the condensed milk with the cold double cream using an electric mixer until the mixture becomes thick and holds soft peaks.
- Gently fold the mashed blackberries into the cream mixture. For a rippled look, mix only briefly. For an even color, keep folding until fully combined.
- Transfer the mixture to a loaf tin or freezer-safe container, level the top, cover well, and freeze for at least 6 hours, preferably overnight, until firm.
- Once frozen, allow the ice cream to sit at room temperature for 5 to 10 minutes before serving for easier scooping.
- For serving, dip the scoop in hot water, then serve the ice cream into bowls.
Notes
For an elegant presentation, garnish with fresh blackberries or mint. Serve with warm pastries for contrast. Store in an airtight container for up to two months; best enjoyed within the first few weeks.