Blackberry Ice Cream Recipe For Cuisinart Recipes

EASY HOMEMADE BLACKBERRY ICE CREAM RECIPE

Steps:

• Add sugar and blackberries to a large bowl.
• Mix sugar and blackberries together until they are melty and syrupy. You can either blend them together in blender or you can mash them by hand to your desired consistency (some like it chunky, some like it smooth. We leave a few chunks in ours).
• Poor sugar/berry mixture into your ice cream maker. Poor equal amounts of half and half and whipping cream in your chamber until you hit the fill line. Now just follow the directions on your ice cream maker (ours you just have to turn on, my parents you have to add salt and ice, etc.) and wait for your ice cream to be ready to devour.

BLACKBERRY ICE CREAM

Steps:

• Combine blackberries, sugar, and lemon zest in the bowl of a food processor; process until mixture is pureed. Let sit for 10 minutes.
• Strain the seeds through a fine mesh sieve and return puree to the food processor. Add cream, milk, and vanilla extract. Pulse until mixture is whipped, about 30 seconds.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, 2 hours to overnight.

BLACKBERRY ICE CREAM

Steps:

• 1. Put the blackberries in a food processor, or Ninja and process just til you have no large pieces of berries, sprinkle kirsch over berries, and let sit.
• 2. In a med bowl, use a hand mixer on low speed to combine the milk, sugar and salt, until the sugar is dissolved.
• 3. Stir in heavy cream and vanilla, stir in the blackberries and kirsch.
• 4. Cover and refrigerate 1 to 2 hours or overnight.
• 5. Put into the ice cream machine and process 15 to 20 minutes. You can eat now soft set, or put in freezer to firm up a little.

BLACKBERRY ICE CREAM

Steps:

• Mix blackberries and 1/2 cup sugar in small saucepan. Bring to low boil, simmer 5 minutes to dissolve sugar and break up berries. Cool slightly. Puree in blender. Press puree through fine sieve to remove seeds. Discard seeds. Set puree aside.
• Mix egg yolk, remaining 1/2 cup sugar, and 1/2 cup half and half in a small saucepan. Cook over low heat, stirring constantly, until mixture comes to a boil and thickens slightly (about 5 min).
• Whisk remaining half and half, all of cream and cinnamon and vanilla into cooked mixture. Whisk in blackberry puree.
• Cool and chill the ice cream base mixture for 1-2 hours or overnight.
• Pour cold mixture into electric ice cream machine and process according to manufacturer's directions (takes about 25 minutes in my Cuisinart electric ice cream maker).

BLACKBERRY ICE CREAM

Steps:

• Combine 3 cups blackberries with 1 cup sugar and the water in a medium nonreactive saucepan. Bring to a boil over medium heat. Reduce heat to a simmer, and cook, stirring constantly, until sugar dissolves and berries begin to fall apart, about 4 minutes.
• Remove from heat. Pass berry mixture through a fine sieve into a medium bowl, gently pressing down on the solids with a wooden spoon to release as much liquid as possible. Measure out 1/2 cup solids, and set aside; discard remaining solids. Measure out 1 2/3 cups strained puree, and return it to saucepan; reserve any remaining puree for serving. (Store reserved puree in an airtight container in the refrigerator until ready to use.)
• Place vanilla bean and scrapings in a saucepan, and add milk. Bring to a gentle boil over medium heat, and remove from heat. Discard vanilla pod.
• Prepare an ice bath, and set aside. Combine egg yolks and the remaining 1/3 cup sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until mixture is pale yellow, 3 to 5 minutes.
• Using a measuring cup or ladle, slowly pour about 1/2 cup hot milk mixture into the egg-yolk mixture, beating constantly on low speed until blended. Continue adding milk mixture, about 1/2 cup at a time, beating until thoroughly combined after each addition.
• Return mixture to saucepan. Cook over medium heat, stirring constantly with a wooden spoon until thick enough to coat the back of the spoon and hold a line when drawn across the back of the spoon with your finger, 6 to 8 minutes.
• Remove from heat; add reserved strained puree, and immediately stir in the cream to stop the cooking. Pour through a fine sieve into a medium bowl set in the ice bath; let cool completely, stirring occasionally. Cover bowl with plastic wrap, and place in the refrigerator until thoroughly chilled, at least 30 minutes or overnight.
• Freeze mixture in an ice-cream maker according to manufacturer's instructions; it should still be slightly soft. Stir in the reserved 1/2 cup blackberry solids and remaining 1 cup blackberries; spin a few times in ice-cream maker to distribute evenly. Transfer mixture to an airtight container, and place in the freezer until ice cream is completely set, at least 4 hours and up to 1 week.