Mascarpone cheese lends the ice cream rich texture.

Julianna Grimes Bottcher
Recipe by Cooking Light June 2006

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Yield:
6 servings (serving size: 3/4 cup ice cream and about 3 tablespoons blackberries)
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Ingredients

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Directions

Instructions Checklist
  • Combine milk, 1/2 cup sugar, and next 5 ingredients (through egg) in a large, heavy saucepan over medium-low heat, stirring well with a whisk. Heat to 160° or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Remove from heat. Add cheese, stirring until smooth. Cool completely.

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  • Place 2 cups blackberries and remaining 1/4 cup sugar in a blender or food processor, and process until smooth. Strain blackberry mixture through a sieve into a large bowl; discard solids. Cover and chill.

  • Pour milk mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. When ice cream is almost set, with machine still running, pour pureed blackberries into the freezer can; process until set. Spoon ice cream into a freezer-safe container; cover and freeze for 1 hour or until firm. Serve with remaining 1 1/4 cups blackberries.

Nutrition Facts

261 calories; calories from fat 29%; fat 8.5g; saturated fat 4.5g; mono fat 2.5g; poly fat 0.6g; protein 6g; carbohydrates 41.9g; cholesterol 60mg; iron 0.8mg; sodium 115mg; calcium 159mg.
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