Decadent Blackberry Ice Cream
Submitted by RECEPIELANDTWO
Seedless blackberry ice cream made by straining the berries through cheesecloth, simmering the juice into syrup, and folding into heavy cream. Smooth, intensely fruity, and free of seedy texture.
YIELD
8 servingsPREP
10 minCOOK
15 minREADY
3½ hrsDecadent blackberry ice cream is the seedless version that solves the textural problem of blackberry desserts. Whole blackberries bleed gorgeous purple flavor into ice cream, but the gritty crunch of dozens of tiny seeds in every spoonful kills the experience. The fix is straining.
Fresh berries simmer with water until soft, then drain through dampened cheesecloth for a full 30 minutes. Squeeze the pulp gently at the end to extract every drop of juice. The result is a clear, deeply colored berry juice with no seeds. From there it’s a simple syrup. Combine equal cups of juice and sugar, dissolve over low heat, then boil exactly two minutes to develop body without caramelizing.
Two and a half cups of syrup folded into two and a half cups of heavy whipping cream gives a 50/50 ratio that’s the secret to the decadent texture. Chill thoroughly before churning. Cold mixture freezes faster, which means smaller ice crystals and creamier results.
The finished ice cream needs several hours of freezer rest in a covered container after churning. The flavors mellow, the texture firms up, and the ice cream becomes scoopable rather than soft-serve consistency.
Pro Tips
- Dampen the cheesecloth before lining the strainer. Dry cheesecloth absorbs the juice instead of letting it pass through.
- Resist over-pressing the pulp. Gentle squeezing extracts juice; aggressive pressing pushes seeds and bitter solids through.
- Use frozen blackberries when fresh aren’t available. Thaw completely before simmering for the same yield.
- Garnish each scoop with a few fresh blackberries and a mint leaf for restaurant-style presentation.
Variations
- Add 1 tablespoon fresh lemon juice to the syrup for a brighter, more tart finish.
- Stir in 2 tablespoons creme de cassis or blackberry liqueur to the chilled mixture before churning.
- Layer into glasses with whipped cream and shortbread crumbles for a parfait-style dessert.
Ingredients
Directions
Line strainer with two layers of dampened cheesecloth.
Set over large bowl.
Combine berries * and water in medium saucepan.
Slowly bring to boil.
Reduce heat and simmer gently until soft, about 10 minutes.
Pour into cheesecloth-lined strainer.
Let stand until juice has drained into bowl, about 30 minutes.
Gently squeeze pulp to extract remaining juice.
Measure berry juice into heavy medium saucepan.
Add 1 cup sugar for each cup juice.
Cook over low heat, swirling pan occasionally, until sugar dissolves.
Increase heat and boil syrup 2 minutes.
Cool completely. Mix 2½ cups syrup with cream.
Refrigerate until well chilled.
Process blackberry mixture in ice cream maker according to manufacturer’s instructions; ice cream will be soft.
Freeze in covered container several hours to mellow flavors.
Garnish with fresh berries and mint leaves.
*Can substitute unsweetened frozen blackberries, thawed.
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