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Blackberry Ice Cream


1 1/2 cup fresh blackberries

1-2 Tablespoon fresh lemon juice

1 Tablespoon Raspberry Liqueur (optional) otherwise add another tablespoon of lemon juice

1/2 cup plue 2 Tablespoons sugar

2 cups heavy cream

1/2 cups sugar


In a blender or using an immersion blender, blend the blackberries, lemon juice, raspberry liqueur(if using) a 2 tablespoons of sugar until smooth. Place in the refrigerator until ready to use.

Place the heavy cream and remaining 1/2 cup of sugar in a small saucepan over medium heat. Warm until the sugar dissolves, stirring often with a spatula, do not boil. Scrape the cream and sugar mix into a metal bowl and put in the refrigerator or over an ice bath until completely cooled.

Once the cream is cool, whisk in the blackberry puree. Freeze the ice cream according to your ice cream maker's instructions. Freeze until ready to serve.

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