Swirls of local blackberry sauce ripple through this cinnamon-scented blackberry ice cream recipe. A touch of mascarpone in the ice cream base makes it extra creamy and velvety!
I know ice cream is often associated with the hot summer months (as well as yummy berry-based desserts), but I can't help but make this blackberry ice cream all year long! One of my favorite memories was the first day I made this recipe. I took our 2 year old son out on our patio and handed him a heaping scoop on a cone. Of course it melted before he was able to finish and he got ice cream on his hands, clothes, and face! But it was all well worth it!
Needless to say, this blackberry ice cream recipe is a favorite at the Huff House.
Looking for similar recipes? Try these:
Blackberry Blueberry Pie
Blackberry Lavender Cake
Ice Cream Sandwiches with Pumpkin Snickerdoodles
Blackberry Ice Cream
Blackberry Ice Cream
- 2 cups whole milk
- 1 tbps + 1 tsp corn starch
- ¼ cup mascarpone softened
- ½ teaspoon cinnamon
- 1 pinch sea salt
- 1 ¼ cup heavy cream
- ⅔ cup granulated sugar
- 2 tablespoon corn syrup
- 1 vanilla bean seeds scraped out
- Blackberry sauce (below)
- 1 ½ cups fresh blackberries
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
Blackberry Ice Cream
- In a small bowl or measuring cup, whisk together 2 tablespoons milk with the cornstarch to make a slurry and set aside.
- In a medium mixing bowl, stir together the mascarpone, cinnamon, and salt. Set aside.
- In a medium saucepan, heat the remaining milk, cream, sugar, corn syrup, and vanilla bean seeds. Heat over medium-high and bring to a boil for about 4 minutes. Remove from the heat.
- Meanwhile, practically fill a large mixing bowl with ice and water to create an ice bath. Set aside.
- Slowly temper in a small amount of the hot cream into the cornstarch mixture. Add everything back to the saucepan and whisk to combine. Place the saucepan back over medium-high heat, stirring constantly, and bring back to a boil for about a minutes, or until slightly thickened.
- Remove from the heat and gradually whisk the cream mixture into the mascarpone mixture. Place the bowl over into the ice bath and refrigerate until cold. Mean while, make the blackberry sauce (recipe to follow).
- Once cold, pour into an ice cream machine and churn the ice cream according to the manufacturer’s directions.
- Once done, pack and layer in the ice cream with the blackberry sauce into a loaf pan or other freezer-safe container. Cover with a piece of wax paper and freeze until solid.
- Place the berries and sugars in a saucepan. Heat over medium-high until the mixture registers about 220 degrees F on a candy thermometer, stirring occasionally. Remove from the heat and let cool slightly.
- Place a mesh sieve over a mixing bowl. Strain the seeds from the blackberry sauce and discard. Refrigerate the sauce until cold.
I think it is sweet how much you worry about all the details in regards to your little boy! I worry about so much. So much. But for one reason, my daughter is the one area in which I did not/do not worry. For me, raising my daughter is a team effort between myself and my daughter. I am very laid back with everything and pretty much let her dictate a lot and follow her instincts and help nurture any interests I see come up (when she was a baby, it was letting her explore whatever she wanted - within safe reason of course! And now that she is five, I let her make a lot of her own decisions (also because I am terrible at making decisions as an adult and want to get her used to making decisions now). I think a big part of it is being a single mom and if I let myself worry too much, it will become overwhelming. We are all just trying our best right? Why don't these kids come with manuals again??
And this ice cream? It is just gorgeous! I love the addition of the mascarpone, I bet it makes the ice cream so dreamy.
Oh he is so so so cute. He will be a little star no matter what he does. I love those examples - I had forgotten about Vera Wang and Julia Child. Never too late to discover your passion and talents!!! I didn't start baking til I was 30!! It's so hilarious and fun and bittersweet to see our little ones develop and change and have their personalities shine through. Heartbreaking and magical. XO
Just remember, Tessa, that Everett isn't like a cake. With a cake, you can get close to perfection if you know what you are doing. If you follow the recipe, or your own knowledge about how to bake and decorate a cake, it can come out just the way you want it to. Not so with a child. You can and ought to do your best. But worrying too much is like mixing a cake too much, no? And there is no way to prevent your child from being wounded by one thing and another. You can try to never wound them yourself through abusive behavior, even raised voices. But they will be wounded by life. One thing or another will happen that will be hard for them, that will be too much for them, and so on. Or they could have an accident, be hit by a car, develop an illness, have a difficult teacher. You can do everything to prevent these wounds, but you won't be able to.
So relax, have fun, don't worry now about your child excelling at anything in particular.
That's my advice.
Make perfect cakes. But don't bother to try to raise a perfect child. It's an impossible goal.
Barbara, 66, mother of three imperfect but wonderful adults aged 34-43