Pioneer Woman Blackberry Ice Cream Part 1

Pioneer Woman blackberry ice cream part 1 is a creamy custard-based frozen dessert with fresh blackberries, egg yolks and heavy cream that comes together in 2 hours 30 minutes. This homemade ice cream maker dessert fits summer cookouts, Fourth of July parties, potluck dinners and easy family get-togethers.

Whisk the hot half-and-half into the egg yolks a little at a time, because that tempering is what keeps the custard silky. Pour it in all at once and the yolks scramble, which leaves you with grainy ice cream.

Cooking the berries down with sugar and lemon, then pressing them through a fine mesh strainer, gives you a seedless purple puree that swirls straight into the cream. Chilling the base fast in a bowl of ice also means the churning starts sooner.

Pioneer Woman Blackberry Ice Cream Part 1

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

12

servings

Prep time

1

hour 

40

minutes

Cooking time

30

minutes

Calories

280

kcal

A cooked egg-yolk custard folds into heavy cream and a strained blackberry puree, then churns until thick and spoonable. A couple more hours in the freezer firm it up into smooth, scoopable ice cream.

Ingredients

• 2 pt. Fresh Blackberries
  

• 1/2 whole Juiced Lemon
  

• 1/4 c. Sugar
  

• 1 1/2 c. Half-and-half
  

• 1 c. Sugar
  

• 5 whole Egg Yolks
  

• 1 1/2 c. Heavy Cream
  

Directions

• Cook the berries: Add 2 pints blackberries, 1/4 cup sugar and the juice of 1/2 lemon to a medium saucepan. Cover and cook over low heat for 20 to 25 minutes, until the berries have released their juices and started to thicken.
• Strain the puree: Pour the berries into a fine mesh strainer set over a bowl. Press them with the back of a spoon to get as much juice and puree as you can, then set it aside.
• Heat the half-and-half: Combine 1 1/2 cups half-and-half and 1 cup sugar in a separate saucepan over low heat. Turn the heat off once the mixture is warmed all the way through.
• Beat the yolks: Beat 5 egg yolks by hand or with an electric mixer. Stop when they turn pale yellow and slightly thick.
• Temper the yolks: Slowly drizzle about 1 1/2 cups of the hot half-and-half mixture into the yolks while whisking constantly. Then pour the yolk mixture back into the pan with the rest of the half-and-half.
• Cook the custard: Cook over low to medium-low heat, stirring constantly, until the custard is quite thick. Your stove may run hot, so keep the heat low enough that it never boils.
• Combine with cream: Add 1 1/2 cups heavy cream to a separate bowl. Strain the custard through a fine mesh strainer into the cream, then stir to combine.
• Add the puree: Stir the blackberry puree into the cream and custard mixture until it swirls through. Chill it completely, either in the fridge or in a bowl set over ice.
• Churn and freeze: Pour the chilled mixture into your ice cream maker and churn until thick. Scrape it into a container and freeze for 2 more hours to harden.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Cuisinart fine mesh strainer set, OXO 11-inch balloon whisk. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen blackberries instead of fresh?

Yes, frozen blackberries work fine since you cook them down anyway. Thaw them first and expect a little extra liquid, so cook them a few minutes longer until the juices thicken.

How long does homemade blackberry ice cream keep in the freezer?

Covered tightly with a lid or plastic wrap pressed on the surface, it keeps well for about 2 weeks. After that it can pick up ice crystals and freezer flavors, so it's best eaten sooner.

Can I make the custard base ahead of time?

You can. Mix the custard, cream and puree, then refrigerate it until fully chilled, even overnight, and churn when you're ready. A very cold base churns thicker and smoother.

Do I need an ice cream maker for this recipe?

This recipe is written for an ice cream maker, since churning is what keeps it smooth. Without one, freeze the base in a shallow pan and stir it every 30 minutes, though the texture will be a bit icier.

What's the most common mistake with custard ice cream?

Adding the hot half-and-half to the egg yolks too fast is the usual problem, because the yolks cook into little bits. Drizzle slowly while whisking and strain the finished custard to catch any lumps.