If your name is Melanie Evans- and your SUMMER BDAY is Monday the 23rd, don’t read this post.
Fresh Blackberry Ice Cream
Ben and Jerry’s Sweet cream base #1
- 2 large eggs as fresh as possible
- 3/4 cup white sugar
- 2 cups heavy or whipping cream
- 1 cup milk preferably whole
For fruit mix in:
- 1 pint fresh blackberries
- 3/4 cup sugar
- juice of 1/2 lemon
Prepare fruit for mix in:
Pour 3/4 cup sugar over washed fruit. add juice from 1/2 lemon. Set in refrigerator for 1-2 hours, mix about every 1/2 hour.
Prepare sweet cream base:
Whisk the eggs in a mixing bowl until light and fluffy, about 2 minutes. Whisk 3/4 cup sugar a little at a time, then continue to whisk until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.
Freeze the ice cream as directed according to machine directions. When the ice cream is set, drain the fruit mixture and add to the cream base. Serve immediately if you like soft set ice cream, or place canister in freezer for at least 2 hours for hard set.
Tips: -Ben and Jerry’s directions instruct you to add the drained off juice from the fruit to the cream base, then stir the fruit in by hand. I’ve tried adding the drained off sugary juice to the cream base and like the finished product better without the juice. -This recipe works well with raspberries too.