It was over 100 degrees the day we picked blackberries. Ruby and I couldn’t handle the heat, and were satisfied with the amount of blackberries. Not Jordan, he was dreaming of making blackberry ice cream. He stayed out even when we headed for a/c and filled up our basket so that the berries were almost toppling over.
He knew we would eat them by the handfuls when we got home and add them into our smoothies. And that’s just what we did. He wanted to make sure there would be enough to make a big batch of homemade ice cream. We were able to keep them in the fridge a few days, but blackberries don’t keep. You need to eat them quick, turn them into dessert, preserve them, or freeze them.
So, one late evening, when Jordon got home late from work, we decided that the time to turn the rest of the blackberries into ice cream had come. I already gathered the ingredients, he got out his ice cream maker, and we turned the rest of the blackberries into the most delicious ice cream.
It’s by no means healthy, but it still feels light and refreshing. Next time I’d like to add just a little lavender for a little complexity.
Blackberry Ice Cream
1 3/4 c. sugar
1/2 tsp. salt
2 c. half and half
1 tbs. vanilla extract
4 c. whipping cream
4 c. pureed blackberries
