Best Blackberry Ice Cream Recipe – French vanilla ice cream with ribbons of blackberries through it – like blackberry pie and ice cream.
Table of contents
It’s blackberry season and we wanted to make blackberry ice cream. However, using fresh blackberries was not the answer. The flavor was only a subtle hint of blackberry. It was impossible to get the blackberry flavor we wanted without the ice cream becoming icy. We found the answer was to make vanilla ice cream with a ribbon of blackberry preserves. The ice cream stayed creamy, the preserves did not freeze solid, and the flavor was a big hit of blackberries. It was like blackberry pie and ice cream. Just the summer dessert we were looking for.
USING THE BEST INGREDIENTS FOR THE BEST BLACKBERRY ICE CREAM RECIPE
We started with the best ingredients, and that’s what makes this the best blackberry ice cream recipe. Brands vary in quality, so we have listed what we used.
We think Horizon products taste better than any other dairy products we have tried. This is probably because the products are organic and from family farming partners. Just as important, Horizon is a certified B corporation that has committed to becoming carbon positive across their entire supply chain by 2025. We save money by buying this by the half gallon at a big box store.
We save money by making our own, but it’s also better, and it’s a real creme fraiche, made with a culture. It’s easy because we make it in the Instant Pot.
Produced from organic sugar cane fields that are green cut and are not burned or treated with herbicides or synthetic fertilizers. Burning sugar cane fields contributes to air pollution and climate change, and is a major cause of the destruction of the rain forest. Buying sugar from fields that are green cut helps prevent this destruction. The sugar also has a better taste. We save money by buying this in bulk direct from the company.
Alcohol lowers the freezing point, keeping the ice cream smooth as it hardens. Too much, and the ice cream won’t freeze. One tablespoon of an 80 proof alcohol is needed, but in this recipe we substitute two tablespoons of vanilla. Commercial vanilla contains alcohol, but most also contain water. If it’s homemade vanilla, made from only 80 proof alcohol, just use one tablespoon.
We realized that we could not get enough flavor using fresh fruit without the ice cream becoming icy and grainy. Cooking the fruit into a jam with sugar and pectin prevents this. We could have made the jam ourselves, but nothing compares to the flavor of this blackberry-raspberry jam from the Pacific Northwest. They say it’s because of the cool nights and warm summer days that extend along the western base of the Cascade Mountains. This ripens the berries to “sweet perfection”. That’s what made this jam so good. It’s like the best part of a blackberry pie. Using preserves also made this ice cream very easy to make.
THE SECRET TO MAKING SMOOTH AND CREAMY ICE CREAM
THE SCIENCE OF ICE CREAM
We fell in love with European ice cream – dense and creamy, with elegant flavors. It was like nothing we could get back home. So, we researched the science and technique for making ice cream and learned how to make it ourselves. The key to the best flavor was to use the best quality, most flavorful ingredients. But the secret to keeping it smooth and creamy was a combination of ingredients and technique.
There is more to ice cream than just freezing quality ingredients. The key is making it smooth and creamy. This is actually more difficult than it seems. Ice cream stays smooth while it is being churned, but then it is put in the freezer in order to harden, and that’s when ice crystals form, ruining the smoothness.
There is a lot of science to keeping it smooth. Making ice cream requires a method and ingredients that prevent large ice crystals from forming. The method is accomplished with a properly designed ice cream maker that keeps all of the mixture moving, and freezes it quickly. The other key is using certain ingredients that keep the ice crystals small. Cultured cream, eggs, invert sugar and alcohol are the keys to keeping the ice crystals small and the mixture creamy.
Creme fraiche is cultured cream, like sour cream, but with a much milder taste. The culture in it prevents ice crystals from forming once the ice cream has been churned and is hardening. We make creme fraiche in an Instant Pot from Horizon cream, which makes this an eco-friendly swap as well, since Horizon is taking action on climate change.
Eggs increase the fat and protein in the mixture. The eggs are raw when whipped with the sugar, but are cooked when the hot cream is slowly added. It is important to bring the mixture to a safe temperature (160 degrees F., according to the USDA). This method will do that without having to go through the added steps of making a custard and risking over cooking the eggs. French ice cream is made with a custard, which requires cooking and tempering, so this method is much easier. Heating the eggs will also denature the protein in the eggs and prohibit ice growth.
Invert sugar, like corn syrup lowers the freezing point of water, making the ice crystals smaller and the ice cream smoother. Corn syrup is NOT the same as high-fructose corn syrup. Honey, and some syrups are partially invert sugars and will do the same thing, to some extent, so we use these for certain flavors. However, honey and syrup will add a lot of flavor.
Sugar lowers the freezing point. The sugar molecules interfere with the water molecules becoming organized into a solid as it freezes.
Alcohol lowers the freezing point, making the ice crystals small. It also keeps ice crystals from forming as the ice cream hardens. Too much, however, and the ice cream won’t freeze. Use one tablespoon of an 80 proof alcohol, and adjust the amount for liqueur that contain more or less alcohol.
Air softens the ice cream and provides insulation allowing the flavors to be tasted even though the ice cream is cold. The air is added continuously as the ice cream is churned.
THE ICE CREAM MAKER
Making ice cream also requires a method that prevents the cream from freezing solid. The mixture must be constantly churned in an ice cream maker to add air and to keep the ice crystals small, so the ice cream stays creamy. When selecting an ice cream maker, the important thing is that it keeps all of the mixture moving, and freezes it quickly. There should be very little space between the paddle and the walls of the container, and the paddle should be designed to turn over the mixture as it rotates. If there is a gap allowing too much ice cream to build up on the container walls it will cause ice formation. The temperature must be cold enough to freeze the mixture quickly, before ice forms.
We use a Whynter Ice Cream maker (model ICM-200LS) which does an excellent job of freezing it quickly. It doesn’t require ice and rock salt or freezing the insert, so it is really easy and convenient. It has a capacity of 2 Quarts, but we found the ice cream is better when we make 1 Quart, so our recipe makes 1 Quart.
TIPS: It also helps if everything is cold. Make the mixture and thoroughly chill it down to 45 degrees F. Before putting it in the ice cream maker. Making it the day before will ensure that it is thoroughly chilled and it also improves the flavor. Let the ice cream maker run for five minutes before putting the mixture in, so it freezes as fast as possible. Freeze a glass container to store the ice cream. And work quickly when the ice cream has finished churning. Allow it to harden overnight.
Ice cream is made from dairy products and eggs, so it is very important to take steps to ensure food safety. Follow the instructions in the recipe carefully.
- Start with everything washed in hot soap water, including knives and cutting boards.
- Use pasteurized cream.
- Simmer the cream and fruit mixture for two minutes to bring it to a safe temperature.
- Add the hot cream mixture to the egg mixture, which will bring the eggs up to 160 degrees F., the safe temperature for eggs.
- Fresh fruit can not be added after this, because it is not cooked and could contaminate the ice cream.
- Some recipes call for adding things after the ice cream is churned, such as nuts, preserves or chocolate. These should all be fresh, clean, and handled in a manner to keep them clean. Nuts should be toasted and cooled just prior to adding. Anything chopped should be done on a clean cutting board with a clean knife. Preserves should be a newly opened jar.
- The ice cream should be consumed within a week.
No Affiliates Statement
We call this our “no affiliates” statement because we accept no advertising, have no affiliates and accept no payment. We are not paid to mention brands – we just love buying the best, sharing that information and saving the planet at the same time. The effort put into writing and photographing the blog is solely based on our dedication to the cause.