There’s something magical about combining juicy, sun-ripened blackberries with golden, floral honey in a velvety ice cream base. This Blackberry Honey Ice Cream is a celebration of summer’s bounty, balancing the bold tang of blackberries with the delicate sweetness of honey. Whether you’re a seasoned ice cream maker or a first-timer, this recipe promises a luxurious treat that’s both refreshing and indulgent.
Below, we’ll walk you through every detail—from selecting the ripest berries to achieving the perfect creamy texture. Plus, discover creative variations, serving ideas, and answers to common questions.
Ingredients (Serves 6–8)
For the Blackberry Puree:
- 2 cups fresh blackberries (or frozen, thawed)
- ¼ cup granulated sugar
- 1 tbsp lemon juice
For the Ice Cream Base:
- 2 cups heavy cream (cold)
- 1 cup whole milk
- ½ cup honey (preferably wildflower or clover for mild flavor)
- 4 large egg yolks
- 1 tsp vanilla extract
- ¼ tsp salt
Optional Add-Ins:
- ½ cup chopped dark chocolate
- 1 tsp lemon zest
Preparation: Step-by-Step Guide
Step 1: Prepare the Blackberry Puree
- In a saucepan, combine blackberries, sugar, and lemon juice.
- Cook over medium heat for 8–10 minutes, mashing berries with a spoon until they break down.
- Strain the mixture through a fine-mesh sieve to remove seeds. Let cool completely.
Pro Tip: Freeze leftover puree in ice cube trays for smoothies or cocktails!
Step 2: Make the Custard Base
- Whisk egg yolks in a bowl until pale.
- In a separate pot, heat milk, honey, and salt over medium heat until steaming (do not boil).
- Slowly pour ½ cup of the hot milk mixture into the yolks, whisking constantly to temper.
- Return the yolk mixture to the pot and cook on low heat, stirring until thickened (165°F / 74°C).
Step 3: Chill the Mixture
- Strain the custard into a clean bowl. Stir in vanilla and ¾ cup of the blackberry puree.
- Cover with plastic wrap (pressed directly on the surface) and refrigerate for 4+ hours (or overnight).
Why Chill? Cold ingredients ensure smoother churning and prevent ice crystals.
Step 4: Churn the Ice Cream
- Pour the chilled base into an ice cream maker. Churn 20–25 minutes until thick and creamy.
- In the last 2 minutes, add optional mix-ins like chocolate chunks.
Step 5: Freeze to Set
Transfer to a lidded container, swirl in extra puree for a marbled effect, and freeze for 4–6 hours.
Variations to Explore
- No-Churn Version: Replace custard base with 2 cups whipped cream + 1 can sweetened condensed milk. Fold in puree and freeze.
- Dairy-Free: Use coconut milk and coconut cream instead of dairy.
- Herbal Twist: Infuse the milk with 2 sprigs of fresh thyme or basil for a fragrant twist.
Cooking Notes
- Avoid Ice Crystals: Ensure all utensils and bowls are chilled before use.
- Honey Consistency: If honey is too thick, warm it slightly for easier mixing.
- Taste Adjustment: Add 1–2 tbsp sugar if blackberries are too tart.
Serving Suggestions
- Pair with lemon shortbread cookies or a drizzle of melted dark chocolate.
- Serve atop warm cobblers or pancakes.
- Garnish with fresh mint, edible flowers, or candied lemon slices.
Tips for Success
- Berry Quality: Use ripe, in-season blackberries for the best flavor.
- Fat Matters: Full-fat dairy ensures creaminess; low-fat substitutes may yield icy results.
- Churning Time: Don’t over-churn! Stop once it reaches soft-serve consistency.
Prep Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 5 hours (includes chilling/freezing)
Nutritional Information (Per ½-cup Serving)
- Calories: 280
- Protein: 3g
- Sodium: 75mg
- Sugar: 25g
FAQs
Q: Can I use frozen blackberries?
A: Yes! Thaw and drain them first to avoid excess water.
Q: How long does it keep?
A: Up to 2 weeks in an airtight container. Place parchment paper on the surface to prevent freezer burn.
Q: Can I skip the eggs?
A: Yes—use a no-churn base (see variation) for an egg-free version.
Q: Why is my ice cream too hard?
A: Let it sit at room temperature for 5–10 minutes before scooping.
Conclusion
This Blackberry Honey Ice Cream is more than a dessert—it’s a jar of summer memories waiting to be made. With its vibrant color, silky texture, and harmonious blend of flavors, it’s bound to become a seasonal staple. Experiment with the variations, share it at picnics, or savor it straight from the tub. However you enjoy it, this recipe is proof that nature’s simplest ingredients can create something extraordinary.
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Blackberry Honey Ice Cream
- Total Time: 45 minutes
Description
There’s something magical about combining juicy, sun-ripened blackberries with golden, floral honey in a velvety ice cream base. This Blackberry Honey Ice Cream is a celebration of summer’s bounty, balancing the bold tang of blackberries with the delicate sweetness of honey. Whether you’re a seasoned ice cream maker or a first-timer, this recipe promises a luxurious treat that’s both refreshing and indulgent.
Ingredients
For the Blackberry Puree:
- 2 cups fresh blackberries (or frozen, thawed)
- ¼ cup granulated sugar
- 1 tbsp lemon juice
For the Ice Cream Base:
- 2 cups heavy cream (cold)
- 1 cup whole milk
- ½ cup honey (preferably wildflower or clover for mild flavor)
- 4 large egg yolks
- 1 tsp vanilla extract
- ¼ tsp salt
Optional Add-Ins:
- ½ cup chopped dark chocolate
- 1 tsp lemon zest
Instructions
Step 1: Prepare the Blackberry Puree
- In a saucepan, combine blackberries, sugar, and lemon juice.
- Cook over medium heat for 8–10 minutes, mashing berries with a spoon until they break down.
- Strain the mixture through a fine-mesh sieve to remove seeds. Let cool completely.
Pro Tip: Freeze leftover puree in ice cube trays for smoothies or cocktails!
Step 2: Make the Custard Base
- Whisk egg yolks in a bowl until pale.
- In a separate pot, heat milk, honey, and salt over medium heat until steaming (do not boil).
- Slowly pour ½ cup of the hot milk mixture into the yolks, whisking constantly to temper.
- Return the yolk mixture to the pot and cook on low heat, stirring until thickened (165°F / 74°C).
Step 3: Chill the Mixture
- Strain the custard into a clean bowl. Stir in vanilla and ¾ cup of the blackberry puree.
- Cover with plastic wrap (pressed directly on the surface) and refrigerate for 4+ hours (or overnight).
Why Chill? Cold ingredients ensure smoother churning and prevent ice crystals.
Step 4: Churn the Ice Cream
- Pour the chilled base into an ice cream maker. Churn 20–25 minutes until thick and creamy.
- In the last 2 minutes, add optional mix-ins like chocolate chunks.
Step 5: Freeze to Set
Transfer to a lidded container, swirl in extra puree for a marbled effect, and freeze for 4–6 hours.
Notes
- Avoid Ice Crystals: Ensure all utensils and bowls are chilled before use.
- Honey Consistency: If honey is too thick, warm it slightly for easier mixing.
- Taste Adjustment: Add 1–2 tbsp sugar if blackberries are too tart.
- Prep Time: 30 minutes
- Cook Time: 15 minutes