Amish Blackberry Ice Cream
Amish Blackberry Ice Cream
Ingredients
For the Blackberry Reduction
- 4 cups fresh blackberries
- 1/2 cup granulated sugar
- 1/8 teaspoon salt
- 1 tablespoon lemon juice
For the Ice Cream Base
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
For the Whipped Cream
- 2 cups cold heavy cream
For Serving (Optional)
- 1 cup fresh blackberries, for 'blackberry smash'
Instructions
- 1
In a medium saucepan, combine the fresh blackberries, granulated sugar, salt, and lemon juice.
⏱️ 2 min
- 2
Bring the mixture to a gentle simmer over medium heat. Cook, stirring occasionally and gently mashing the berries with the back of a spoon, for about 10 to 15 minutes, or until the berries are soft and the mixture has reduced by half, creating a thick, dark berry concentrate.
⏱️ 15 min
- 3
Carefully pass the cooked blackberry mixture through a fine-mesh sieve or strainer into a clean bowl, pressing firmly on the solids to extract all the liquid and purée. Discard the seeds. You should have a smooth, dark purple/red blackberry purée.
⏱️ 5 min
- 4
Stir the sweetened condensed milk and vanilla extract into the warm blackberry purée until well combined. Cover the bowl and chill the blackberry base completely in the refrigerator for at least 1 hour, or until cold.
⏱️ 5 min
- 5
In a large, separate bowl, using an electric mixer with a whisk attachment (or a hand whisk), whip the cold heavy cream on medium-high speed until medium-stiff peaks form. Be careful not to over-whip.
⏱️ 5 min
- 6
Once the blackberry base is thoroughly chilled, gently fold about half of the blackberry base into the whipped cream using a spatula. Then, add the remaining blackberry base and continue to fold until the mixture is light, airy, and uniformly light purple/pink in color, with no streaks.
⏱️ 5 min
- 7
Pour the combined ice cream mixture into a freezer-safe container (such as a loaf pan or an airtight container). Smooth the top with a spatula, cover tightly, and freeze overnight (at least 8-12 hours) for best results, or until firm.
- 8
If desired, for an optional 'blackberry smash' before serving, gently fold in 1 cup of fresh blackberries into the frozen ice cream. This allows the berries to melt slightly into the creamy ice cream, adding an extra burst of fresh berry flavor and texture.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Amish Blackberry Ice Cream
Ingredients
For the Blackberry Reduction
- 4 cups fresh blackberries
- 1/2 cup granulated sugar
- 1/8 teaspoon salt
- 1 tablespoon lemon juice
For the Ice Cream Base
- 14 ounces sweetened condensed milk
- 2 teaspoons vanilla extract
For the Whipped Cream
- 2 cups cold heavy cream
For Serving (Optional)
- 1 cup fresh blackberries, for 'blackberry smash'
Instructions
- 1
In a medium saucepan, combine the fresh blackberries, granulated sugar, salt, and lemon juice.
⏱️ 2 min - 2
Bring the mixture to a gentle simmer over medium heat. Cook, stirring occasionally and gently mashing the berries with the back of a spoon, for about 10 to 15 minutes, or until the berries are soft and the mixture has reduced by half, creating a thick, dark berry concentrate.
⏱️ 15 min - 3
Carefully pass the cooked blackberry mixture through a fine-mesh sieve or strainer into a clean bowl, pressing firmly on the solids to extract all the liquid and purée. Discard the seeds. You should have a smooth, dark purple/red blackberry purée.
⏱️ 5 min - 4
Stir the sweetened condensed milk and vanilla extract into the warm blackberry purée until well combined. Cover the bowl and chill the blackberry base completely in the refrigerator for at least 1 hour, or until cold.
⏱️ 5 min - 5
In a large, separate bowl, using an electric mixer with a whisk attachment (or a hand whisk), whip the cold heavy cream on medium-high speed until medium-stiff peaks form. Be careful not to over-whip.
⏱️ 5 min - 6
Once the blackberry base is thoroughly chilled, gently fold about half of the blackberry base into the whipped cream using a spatula. Then, add the remaining blackberry base and continue to fold until the mixture is light, airy, and uniformly light purple/pink in color, with no streaks.
⏱️ 5 min - 7
Pour the combined ice cream mixture into a freezer-safe container (such as a loaf pan or an airtight container). Smooth the top with a spatula, cover tightly, and freeze overnight (at least 8-12 hours) for best results, or until firm.
- 8
If desired, for an optional 'blackberry smash' before serving, gently fold in 1 cup of fresh blackberries into the frozen ice cream. This allows the berries to melt slightly into the creamy ice cream, adding an extra burst of fresh berry flavor and texture.
⏱️ 2 min