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Lets capture that fresh taste of late summer blackberries in a no-fuzz ice cream recipe!
INGREDIENTS
- 1 litre fresh blackberries
- 1 dl white sugar
- lemon zest
- 5 dl heavy cream
- 1 dl whole milk
- 1 teaspoon vanilla extract
INSTRUCTIONS
- 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.
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