|Nutritional Guidelines (per serving)|
|Servings: 1 1/2 Pints (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 0g||2%|
|*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.
- 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)
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.
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.
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.
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.
Chopped Candied Ginger
Toasted Pecans, Walnuts, or Almonds
Graham Cracker or Cookie Crumbles
Toasted Shredded Coconut