If ya don’t have an ice cream maker, consider going out and getting one!

The recipe comes from Cuisinart.

Blackberry Ice Cream

  • 1 cup whole milk
  • 2 cups heavy cream
  • 2 large eggs
  • 2 large egg yolks
  • 3/4 cup sugar
  • 2 teaspoons pure vanilla extract
  • 2 cups blackberries, sliced
  • 1/2 cup sugar


Mix blackberries with 1/2 cup sugar and macerate for about 2 hours.

Combine the milk and cream in a Cuisinart® medium saucepan and bring to simmer.

Combine eggs, egg yolks, and sugar in a medium bowl. Use a hand mixer on medium speed to beat until the mixture is thick, smooth, and pale yellow in color about 2 minutes.

Measure out 1 cup of the hot liquid. With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow, steady stream. When thoroughly combined, pour the egg mixture back into the saucepan with the rest of the milk/cream mixture and stir to combine. Cook, stirring constantly, over medium-low heat until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl, stir in vanilla, cover with a sheet of plastic wrap placed directly on the custard, and chill completely.

Pour the chilled custard into the freezer bowl and add the juice from the berries. Turn the machine on and let mix until thickened, about 20 minutes.

Add berries and continue mixing another 5 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.