|Beautiful blackberry ice cream|
|backyard blackberries at their finest|
|I did not have a lemon in the blueberry recipe but all the online blackberry recipes seemed to have it, so we added it.|
|You don't want a hard boil here, just a nice simmering to reduce the berries and sugar to a sauce|
|Why is smashing berries so satisfyingly therapeutic? I'm not sure, but I like it.|
|bubble bubble little sauce|
While your sauce is reducing, find a wire mesh strainer and place it over a bowl of about the same size.
When your berry mixture is ready, pour it very slowly into this strainer. Blackberries have very large seeds (unlike raspberries or blueberries) and this sauce is going to have to be strained to make the ice cream texture more enjoyable.
|Oh and by the way, this stuff can get splattery real quick so be careful and pour slow|
|Whoa! Look at all the seeds left behind! Imagine picking all of those out of your teeth! Ug.|
|Feel free to take a little taste here... you've earned it.|
Stir gently together until it changes from swirl colors...
|The girls love to watch this part|
|Where the blueberry sauce turned a vibrant purple, the blackberry sauce has some lovely shades of pink in it|
Set your timer for about 22 minutes and soon you will have something that looks like this:
|Soft serve blackberry ice cream... you can eat it now or send it into a deep freeze for scoopable fun|
We loved making up our own recipe for this ice cream. Smooth, creamy, and the blackberry fruit flavor really comes through. Here's a link to a printable version of the recipe. Enjoy!
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