If you’re a fan of fruity, creamy frozen desserts that celebrate the flavors of summer, you’re going to love this homemade Blackberry Ice Cream! Bursting with juicy blackberries and churned to creamy perfection, this recipe is a refreshing treat that’s surprisingly simple to make.
In a saucepan, combine the blackberries, half the sugar, and lemon juice. Cook over medium heat until the berries burst and become syrupy, about 8–10 minutes. Press the mixture through a fine-mesh sieve to remove the seeds. Cool the puree completely.
In a medium saucepan, whisk egg yolks (if using) with the remaining sugar until pale. Slowly add warm milk and cook over low heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon. Don’t boil! Remove from heat and stir in heavy cream, vanilla, salt, and the cooled blackberry puree.
Pour the chilled mixture into an ice cream maker and churn according to your machine’s instructions (usually 20–25 minutes). The ice cream should thicken to a soft-serve consistency.