Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Hands-on Time
15 Mins
Total Time
2 Hours 15 Mins
Yield
Serves 8 (serving size: about 3/4 cup)

A mixture of fresh blackberries and lemon juice make up Blackberry Swirl Ice Cream—a variation of our No-Cook Vanilla Ice Cream.

How to Make It

Step 1

Combine first 4 ingre­dients; beat with a mixer until smooth. Beat in crème fraîche and 1 cup milk. Stir in 3 cups milk and corn syrup. Pour into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.

Step 2

Combine blackberries and lemon juice in a food processor; process until smooth. Strain the berry mixture through a fine sieve over a bowl; discard solids. Scrape ice cream into a freezer-safe container. Drizzle berry mixture over top of ice cream; swirl gently. Cover and freeze 1 hour.

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