How to make Blackberry Ice Cream.
- 4 cups fresh cold blackberries, rinsed and well drained
- 1 medium lemon, cold, juiced
- 1/2 cup granulated sugar
- 2 cups cold heavy whipping cream
- 1 (14 ounce) can cold sweetened condensed milk
- 1 teaspoon pure vanilla extract
Process blackberries in a blender with the sugar and lemon juice. For Vitamix, start on 1 working up to 10, then let run for 2 minutes. If you don’t have a Vitamix blender, blend to puree and press through a mesh sieve to rid of seeds, if desired; set aside. Refrigerate until well chilled. Measure out 2 cups of the puree, reserving any remaining for another use.
Whip heavy cream stiff, add condensed milk and vanilla and beat until blended and thick. Stir in 2 cups of the blackberry puree, turn on 2 quart freezer bowl of ice cream machine and pour the mixture into it (no more than 2/3 full). Stop the machine in 25 minutes – mixture will be soft and creamy, like soft serve, or follow manufacturer’s directions to process. Place the ice cream into a freezer safe container, cover and freeze to set overnight.