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  • 2 cups whole milk
  • 1 1/4 cups turbinado sugar
  • 1/4 teaspoon kosher salt
  • 1 cup half-and-half
  • 2 teaspoons vanilla bean paste
  • 2 cups heavy cream
  • 2 1/2 cups fresh blackberries, washed and pureed


  1. Heat milk in a medium saucepan over medium heat until bubbles form around the edge. Remove from heat. Stir in salt and sugar until dissolved. Then stir in half-and-half, vanilla bean paste, heavy cream and pureed blackberries. Stir well.
  2. Cover and refrigerate until thoroughly chilled, at least 1 hour—but overnight works too.
  3. Churn in  ice cream maker according to manufacturer’s directions.  Serve “soft” or freeze until serving time. Makes approximately 2 quarts.
—Recipe courtesy of Nancy Vienneau and Third Thursday Potluck

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The recipe was originally published as Fresh Blackberry Ice Cream on

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