This easy homemade ice cream gets a natural sweetness from fresh blackberries, and some melted white chocolate lends extra creaminess and flavor. An easy, delicious summer dessert!
I love that it’s finally springtime. I’ve been craving sunshine FOREVER and it’s finally here! Which is great because I am so ready for three months of ice cream and amazing produce and barbecues and summer seasonal beers.
When I saw an entire display of blackberries at the store the other day, I did a full-on happy dance. Right there. In public. Where I make all my best decisions. I bought them JUST BECAUSE I COULD, and then quickly realized I needed a game plan to use them all that wasn’t just me binge-eating them for a week straight (how boring).
Somehow, I settled on blackberry ice cream. Which is weird, because (as you might remember) I am super
boring picky about ice cream. So whyyyy I thought it would be a good idea to make fancy ice cream (GASP) when I was the only one who would be home to eat it is beyond me. Fortunately, the blackberries worked some kind of ice cream miracle on me – because I kind of loved it.
Even though there’s no cream in this ice cream (totally healthy now, right?) this blackberry white chocolate-y concoction is straight up DECADENT. It’s not too fruity, and the white chocolate lends this rich, barely-there earthy quality – the kind of thing that makes you go, “wait – there’s WHITE CHOCOLATE in this!” before doing a happy dance of your very own. White chocolate blackberry ice cream for the win!
- 12 oz. (about 2 heaping cups) fresh blackberries
- 1 and ⅓ cup sugar, divided
- 1.5 cups half-and-half
- 2 cups milk (I used skim)
- 8 egg yolks
- 1 tsp. vanilla extract
- 2 oz. white chocolate, chopped or in the form of chips
- In a small saucepan, combine blackberries and ⅓ cup of the sugar over medium heat. Cook, stirring every few minutes, until you have a nice thick syrup - about 20 minutes.
- Strain blackberry syrup into a small bowl through a mesh colander and set aside. Discard any leftover blackberry bits or pulp.
- In a large saucepan, combine half-and-half and milk over medium heat. Whisk occasionally and bring to a simmer.
- While milk mixture is heating up, combine remaining sugar (1 cup), vanilla extract, and egg yolks. Whisk by hand (or, if you're lazy like me, use an electric hand mixer!) until eggs have lightened in color.
- When milk mixture has reached a simmer, it's time to temper the eggs! Add a few tablespoons of hot liquid at a time to the egg mixture, whisking constantly, until you've incorporated about half of the hot milk mixture into the eggs. At this point, you can pour the the egg mixture back into the saucepan, whisking to incorporate. Return saucepan to the stove over low heat.
- Add blackberry mixture to milk/egg mixture in the saucepan and whisk to combine. Stir frequently until the custard has thickened and coats the back of a spoon, about 3 minutes (see this post for some step-by-step pictures!)
- Place white chocolate in a large bowl. When ice cream has thickened, remove it from the heat and pour it over the white chocolate. Stir the mixture until chocolate has melted into the ice cream base.
- Let the custard cool on the counter for 15-20 minutes, then place it in the fridge uncovered for 30 minutes to an hour.
- After an hour, cover the mixture with an airtight lid or some plastic wrap and let it chill in the fridge for at least eight hours or overnight.
- You're ready to churn the ice cream (YAY!) Pour the ice cream base into your ice cream maker and churn according to manufacturer instructions. Eat it right away soft-serve style or pop it in an airtight container and freeze it for an hour or two before digging in.