blackberry ice cream Recipe - Homemade American

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Prepare the Blackberry Puree: In a saucepan, combine the blackberries and sugar. Cook over medium heat, stirring frequently, until the blackberries soften and release their juices, about 5-7 minutes. Remove from heat and let cool slightly.
Blend the Mixture: Transfer the blackberry mixture to a blender or food processor. Blend until smooth. Strain the mixture through a fine-mesh sieve to remove any seeds, if desired.
Combine Ingredients: In a bowl, whisk together the heavy cream, whole milk, vanilla extract, and salt.
Combine and Chill: Add the blackberry puree to the cream mixture and stir until well combined. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to chill thoroughly.
Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually 20-30 minutes, until the ice cream reaches a soft-serve consistency.
Harden the Ice Cream: Transfer the ice cream to an airtight container. Press plastic wrap directly onto the surface of the ice cream to prevent ice crystals. Freeze for at least 2-3 hours to harden before serving.
Serve: Scoop and serve your delicious homemade blackberry ice cream!

For a smoother ice cream, strain the blackberry puree to remove seeds.
If you don’t have an ice cream maker, you can try the no-churn method, though the texture might be slightly different.
Fresh blackberries provide the best flavor, but frozen can be used if fresh are unavailable. Thaw the frozen berries before using.