Lets capture that fresh taste of late summer blackberries in a no-fuzz ice cream recipe!
1 litre fresh blackberries
1 dl white sugar
5 dl heavy cream
1 dl whole milk
1 teaspoon vanilla extract
Add blackberries, sugar, and lemon zest in your food processor. Blend until mixture is pureed. Let sit for about 10 minutes.
Strain the seeds through a fine mesh sieve (optional, but recommended) and return puree to the food processor. Add your cream, milk, and vanilla extract. Pulse until mixture is whipped, about 30 seconds.
Pour the mixture into a freezer-safe container and freeze until set. This takes at least 6 hours so it is a good idea to make this the evening before.