Blackberry Ice-Cream
BLACKBERRY ICE-CREAM
1 cup whole milk
3/4 cup granulated sugar
pinch salt
2 cups heavy cream
1 tablespoon pure vanilla extract
1/3 c juice from smashed blackberries
3/4 cup granulated sugar
pinch salt
2 cups heavy cream
1 tablespoon pure vanilla extract
1/3 c juice from smashed blackberries
In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight. Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
Haylee’s Note:
This is the Cuisinart Vanilla recipe then I just added the blackberries. Honestly, I think there are better tasting recipes than this, but this one is sure quick and easy and it still tastes really good. You can find the original recipe HERE.
This is the Cuisinart Vanilla recipe then I just added the blackberries. Honestly, I think there are better tasting recipes than this, but this one is sure quick and easy and it still tastes really good. You can find the original recipe HERE.
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