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Blackberry Swirl Ice Cream

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Hands-on time 15 mins
Total time 2 hrs, 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.

Ingredients

  • 2/3 cup sugar
  • 2 teaspoons vanilla bean paste
  • 1/4 teaspoon salt
  • 1 (7.5-ounce) jar marshmallow creme
  • 1/2 cup crème fraîche
  • 4 cups whole milk, divided
  • 2 tablespoons light-colored corn syrup
  • 1 cup blackberries
  • 1 tablespoon fresh lemon juice

Nutrition Information

  • calories 255
  • fat 9.2 g
  • satfat 5.5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.0 g
  • carbohydrate 0.0 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 150 mg
  • calcium 0.0 mg

How to Make It

  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.

  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.