Total Time
Prep 50 mins
Cook 10 mins

Great recipe from Coastal Living.


  1. Combine first 3 ingredients in a large Dutch oven.
  2. Whisk in half-and-half.
  3. Bring to a boil, stirring constantly, over medium-high heat.
  4. Slowly whisk about 4 cups of hot mixture into beaten egg.
  5. Add egg mixture to remaining hot mixture, whisking constantly, until mixture reaches 160°.
  6. (Immediately remove it from heat to prevent curdling.) Let cool completely, stirring occasionally.
  7. Stir in vanilla; chill 8 hours or overnight.
  8. Combine blackberries and 1 1/2 cups sugar in a separate bowl; stir well.
  9. Cover and chill 8 hours, stirring occasionally to dissolve sugar.
  10. Stir in lemon juice.
  11. Stir berry mixture into custard mixture.
  12. Pour into container of a 4-quart ice-cream maker.
  13. Freeze according to manufacturer's instructions; if recommended, pack freezer with additional ice and rock salt, and let stand 1 hour before serving.
  14. Scoop into serving bowls; garnish, if desired.
  15. Makes 1 gallon.
  16. Note: To hasten cooling of custard mixture, partially fill sink with ice water to come about halfway up sides of Dutch oven.
  17. Let pan remain in ice-water bath, stirring often until room temperature; chill.
Most Helpful

I absolutely loved this ice cream. It is smooth and creamy and stays softer than the recipe I normally use. I intend to retire my old recipe and use this one from now on.

DeeAnn 42 August 08, 2006

This is the first time I have used this recipe for my own fresh blackberries and it will be the only one I use from now on. This recipe has the best consistancy after freezing of any ice cream recipe I have used to this point. There aren't as many ice crystals and it has a very rich and creamy taste. I was suprised to say the least as it is the first time I have used anything other than whipping cream. If you just can't stand the seeds, I prefer them, I suggest you try doubling the berry mixture and squeeze it through cheese cloth before adding them to the custard. For me personally, this recipe ROCKS! and I'm going to try it with my peaches when they become ripe.

Sam Webster June 13, 2005