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Blackberry swirl ice cream in a cone
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Blackberry Ice Cream

Swirls of local blackberry sauce ripple through this cinnamon-scented ice cream.  A touch of mascarpone in the ice cream base makes it extra creamy and velvety!
Prep Time20 minutes
Cook Time10 minutes

Ingredients

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)

Blackberry Sauce

  • 1 ½ cups fresh blackberries
  • ⅓ cup granulated sugar
  • ⅓ cup brown sugar

Instructions

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.

Blackberry Sauce

  • 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.