This Blackberry Sage Ice Cream Recipe is tasty, fruity and easy. This ice cream got a combination of flavors that is truly wonderful. We adore this ice cream. You should try this recipe at home too!
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Blackberry Sage Ice Cream Recipe
This blackberry sage ice cream might sound a little odd, but the unique flavor combination is a true revelation! We adore this frozen treat for how moreish it is – as is always the way for well-balanced flavors. Try it out soon!
It is a tasty ice cream with its unique flavors and creaminess. The recipe for this cold treat is also an easy one. Tasty Ice Cream brought an easy and straightforward recipe for this ice cream for your convenience. So, give it a go soon!
If you liked this recipe of ours, then also try our Cucumber Mint Sorbet, Raspberry Mint Sorbet Recipe, and Tomato Basil Sorbet Recipe.
Blackberry Sage Ice Cream Recipe
Blackberry Sage Ice cream is a tasty and fruity ice cream mainly made from fresh or frozen blackberries and finely minced sage leaves. They are mixed in other ingredients which include lemon juice, heavy cream, milk, and vanilla extract. The recipe is also easy to understand. It only takes about 10 minutes to prepare this treat at home.
6-8
servings10
minutes45 minutes + cooling time
290
kcalIngredients
3 cups fresh or frozen blackberries
1 ½ cups sugar, divided
¼ cup freshly squeezed lemon juice (the juice of roughly two lemons)
2 cups heavy cream
1 cup whole milk
10 fresh sage leaves, finely minced – about 1 ½ tbsp
1 tsp vanilla extract
Method
First put the blackberries, one cup of sugar, and lemon juice into a small, non-reactive pan. Make sure to use a non-reactive pan such as one made from aluminum or stainless steel, as the lemon juice will react to copper or cast iron.
Place the pan over medium heat and cook, stirring every now and then, until it’s thick – this should take ten to thirteen minutes.
Divide the blackberry mixture in half and put the halves into separate bowls.
Strain one-half of the blackberries through a fine-mesh sieve or a coffee filter – either will work brilliantly. Discard the contents of the sieve after you’ve finished. We’re doing this so that the final texture of the ice cream is interesting without being too dense with fruit.
Pour the strained blackberries into a shallow pan or bowl and combine with the unstrained ones. Put the combined berries into the fridge to chill completely – this should take between forty-five minutes and an hour.
While the berries are cooling in the fridge, put the cream, milk, and remaining half-cup of sugar into another saucepan, along with the safe. Make sure to pick a saucepan with a fitting lid;
Cook the mixture, uncovered, while whisking to dissolve the sugar. Bring the mixture to the point that wisps of steam are starting to form on the surface, and then remove it from the heat.
Cover the cream mixture, and then let it steep for twenty minutes at room temperature – this will allow the flavors to develop within it.
Pour the cream mixture into a shallow pan or bowl, and then place it into the fridge to chill thoroughly. This should take one to two hours, though it can take a little longer.
When the berries and cream are both thoroughly chilled, whisk them together in a large bowl, before adding the vanilla. Make sure to whisk quite aggressively, to ensure that the flavors are all well-combined.
Pour the mixture into an ice cream maker, and then process it according to the manufacturer’s instructions.
After that time has passed, transfer the sage ice cream to an airtight freezer container. Cover it tightly, and then freeze it until the ice cream is firm – this should take at least four hours
