:max_bytes(150000):strip_icc()/blackberry-ice-cream-24-57bb8d353df78c8763398a67.jpg)
Nutritional Guidelines (per serving) | |
---|---|
198 | Calories |
13g | Fat |
21g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings: 12 | |
Amount per serving | |
Calories | 198 |
% Daily Value* | |
Total Fat 13g | 16% |
Saturated Fat 8g | 39% |
Cholesterol 39mg | 13% |
Sodium 11mg | 0% |
Total Carbohydrate 21g | 8% |
Dietary Fiber 0g | 2% |
Protein 1g | |
Calcium 35mg | 3% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This blackberry ice cream is a great way to enjoy fresh summer blackberries. Sour cream adds a pleasant tang to this delicious fresh blackberry ice cream. The simple blackberry mixture is blended then strained before it is added to the cream and sour cream mixture.
Ingredients
- 2 cups blackberries (about 12 ounces)
- 1 cup sugar (granulated)
- 1 1/2 tablespoons lemon juice
- 1 1/2 cups cream (heavy)
- 1/2 cup sour cream (full fat)
Steps to Make It
-
In a large saucepan over medium heat, combine the blackberries, sugar, and lemon juice; cook, stirring frequently until the sugar is dissolved and the berries are soft.Â
-
Put the berry mixture in a blender and puree for about 1 minute. When you puree hot liquids in a blender, don't fill it more than one-third to one-half full and hold the blender lid down firmly with a folded kitchen towel in hand.
-
Place a mesh sieve over a bowl and strain the blackberry mixture to remove the seeds.Â
-
Return the strained blackberry mixture to the blender.
-
Add the heavy cream and the sour cream to the blender and pulse a few times. Pour the mixture into a bowl; cover the bowl and chill thoroughly.
-
Freeze the mixture in your ice cream maker following the manufacturer's directions.
Tips
- Topping Ideas
- Chopped Candied Ginger
- Toasted Pecans, Walnuts, or Almonds
- Graham Cracker or Cookie Crumbles
- Toasted Shredded Coconut
Recipe Variations
- Replace the sour cream with 1/2 cup of Greek yogurt or thick buttermilk.
- Raspberry Ice Cream: Use 2 cups of raspberries in place of the blackberries.
Recipe Tags: