Homemade ice cream! Blackberries! Ladies and Gentlemen we have a winner!

This one is a fresh (or philly, or american) style ice cream, aka eggless. In my view, this style of ice cream has a lighter more refreshing taste than a custard based ice cream. The downside it also goes downhill faster in the freezer. You have about one week to finish it off. I am sure that is not a problem.


Mise en Place
STAPLES DAIRY
1 sprig mint 1 1/2 cups heavy cream
1 lemon, juiced 1/2 cup whole milk
1/2 cup sugar FRUITS
1/2 tsp vanilla extract 2 pints blackberries
1 tbs honey

Equipment
1 sauce pan
1 ice cream maker
1 chinos
1 large mason jar
1 stick blender
1 container

Directions
Step Action
1 combine blackberies, sugar, lemon juice in sauce pan
2 heat on medium low until juices flow and fruit breaks down
3 turn off heat, let cool a bit
4 evac berries to mason jar, blend with stick blender.
5 push berry mix through chinos back into the pot
6 add cream, milk, and mint sprig to pot, gently heat to 170 (or a bare simmer), stiring occasionally
7 move mixture to a container and let cool
8 once cool, put mixture into fridge overnight
9 churn according to your ice cream makers directions