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The Ultimate Homemade Blackberry Chip Ice Cream

Scooping a perfect, creamy scoop of the finished Blackberry Chip Ice Cream.

A classic, from-scratch custard-style ice cream featuring a homemade blackberry syrup. The recipe starts by cooking down fresh blackberries to create a concentrated, syrupy liquid. This blackberry syrup is then combined with a rich, cooked custard base made from egg yolks, cream, and half-and-half. The mixture is churned until frozen, and finally, chopped semisweet chocolate is stirred in to create the ‘chip’ element.

Ingredients

Scale
  • 2 pints fresh blackberries
  • 1 1/4 cups sugar
  • Juice of 1/2 lemon
  • 1 1/2 cups half-and-half
  • 5 egg yolks
  • 1 1/2 cups heavy cream
  • 4 ounces semisweet chocolate

Instructions

  1. Make the Blackberry Syrup: Combine the blackberries, 1/4 cup of the sugar, and the lemon juice in a saucepan. Cook over low heat for about 20 minutes, until the blackberries have broken down and the mixture is syrupy.
  2. Strain the mixture through a fine-mesh strainer into a bowl, pressing on the solids to extract as much liquid as possible. Discard the seeds and pulp. Set the syrup aside to cool.
  3. Make the Custard Base: Heat the half-and-half and the remaining 1 cup of sugar in a saucepan over medium heat.
  4. In a separate bowl, whisk the egg yolks until they are pale and thick.
  5. Temper the eggs by slowly whisking a small amount of the warm cream mixture into the yolks.
  6. Pour the tempered egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly, for about 5 minutes until the custard thickens enough to coat the back of a spoon.
  7. Combine and Chill: Pour the heavy cream into the bowl with the cooled blackberry syrup. Then, pour in the warm custard and stir everything to combine. For best results, refrigerate this mixture until it is completely cool.
  8. Churn and Finish: Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer’s instructions.
  9. Once the ice cream is frozen to a soft-serve consistency, chop the semisweet chocolate into chunks and stir it into the ice cream.
  10. Transfer the finished ice cream to a freezer-safe container and freeze for several hours or overnight to harden.

Notes

  • A fine-mesh strainer is necessary to separate the blackberry seeds and pulp from the syrup.
  • An ice cream maker is required for this recipe.
  • Chilling the final mixture completely before churning is recommended for a better texture.

Nutrition

Find it online: https://cookupjoy.com/blackberry-chip-ice-cream/