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Blackberry Ice Cream

Blackberry Ice Cream

  • Author: Tastebotanical
  • Prep Time: 20
  • Total Time: 20 minutes
  • Yield: Serves 6
  • Category: Ice Cream
  • Cuisine: English


This Blackberry Ice Cream is made from juicy fresh blackberries enhanced by the rich spicy flavour of Bay.


  • 450 g (1 lb) fresh blackberries
  • 50 g (5 oz) caster sugar
  • Juice of 1 lemon
  • 425 ml (15 fl oz) double cream
  • 4 bay leaves (fresh or dried)
  • 4 egg yolks


  1. Puree  the blackberries, caster sugar and lemon juice in a food processor or using a hand blender.  You will have approximately 600 ml of puree depending on the juiciness of your blackberries.
  2. Whisk the egg yolks in a bowl until the mixture looks paler and resembles a mousse.
  3. Add the bay leaves to the cream and heat it to scalding point in a saucepan or in a microwave. Do not allow to boil – it will be the right temperature when you are just about able to bear to dip a finger in it.
  4. Pour the cream into the bowl containing the egg yolks and whisk all the time.
  5. Transfer the combined mixture into a bowl set over a pan of simmering water or, ideally a double-boiler, as you need to reheat it very gently.
  6. The mixture will gradually thicken until it looks like a custard (which is what it is).  Stir regularly to make sure it does not stick while it is thickening.
  7. Remove the thick custard from the heat and transfer into a bowl.  Do not remove the bay leaves from the custard yet.  They will continue to impart their flavour while the custard cools.
  8. Add approximately two thirds (400 ml) of your blackberry puree to the custard.
  9. Allow to cool to room temperature and then transfer to the fridge to become thoroughly chilled.
  10. When you are ready to make the ice-cream, remove the bay leaves and transfer the ice cream mixture to your ice cream maker and use according to your machine’s instructions.  If you do not have an ice cream maker, you can place the mixture in a freezer-proof container, put in the freezer for several hours until half-frozen.  Whisk the mixture and then return to the container and replace in the freezer until totally frozen.
  11. When the ice cream is almost set, stir in the remaining one third of the blackberry puree so that it forms a “ripple” through the ice cream.

Keywords: ice cream, blackberries, blackberry