There are few things that can mark the start of summer the way a few scoops of ice cream can. For me, the first few scoops of ice cream on our back porch is the official start of summer. My kid’s sticky little fingers, t-shirts stained from tiny drips, and the biggest grins smeared across their faces. Moments like that are the sweetest of the summer – especially when we’re enjoying this easy and delicious homemade blackberry and honey ice cream.
Up until recently we had always purchased store bought ice cream. There are so many good ones to chose from now, right? Our local Whole Foods Market always has the best selection. But I’ll fill you in on a little secret – homemade ice cream is even better. I promise. Hands down, no comparison.
I don’t know if it’s the flavors, or the texture that are more impressive for me, but either way, homemade ice cream will always taste better than anything you can buy in the store. And this blackberry and honey ice cream will for sure knock your socks off.
I love the combination of the tart fresh berries, with the sweet floral aromas of the honey. It’s refreshing, sweet, and velvety smooth. The perfect balance of fruity and tart. A combination that we plan on enjoying all summer long.
If you’re looking for a sweet way to start off your summer, this is it.
For more ice cream inspiration, check out one of our other personal favorite recipes for salted caramel coconut ice cream. Delicious and dairy free!
- 4 egg yolks
- 2 tbsp granulated sugar
- 3 cups whole milk
- ¾ cup honey
- 2 tsp vanilla
- ¼ tsp sea salt
- 3 cups frozen blackberries
- ¼ cup water
- ¼ cup of sugar
- 1 pint of fresh blackberries
- In a small pot, add frozen blackberries, water and sugar. Cook over low heat until berries begin to soften. Using the back of a wooden spoon, work to "mash" berries. Continue to simmer "mashed" berries over low heat for 10-15 minutes, until a thick sauce has been formed.
- Using a fine mesh strainer, strain berry sauce into a small bowl and set aside to cool.
- Meanwhile, make the ice cream base.
- In a small sauce pan add egg yolks and sugar. Whisk until egg yolks are a pale yellow color. Add in honey, milk, sea salt and vanilla. Stir.
- Set the pot over medium high heat. Bring the mixture to a low boil. Cook, stirring consistently until the mixture thickens and easily coats the back of a wooden spoon, about 8-10 minutes.
- Once thickened, remove from heat. Place a fine-mesh strainer over a large heatproof bowl and strain the custard into the bowl.
- Add the reserved blackberry sauce and stir to combine. In a small bowl, add the pint of fresh blackberries and gently break up/mash with a fork. Add fresh blackberry pieces to the custard.
- Cover the custard and place in the fridge for 4 hours or overnight.
- Once the ice cream mixture is well chilled, churn in an ice cream maker according to the manufacturer’s instructions. Transfer the ice cream to an airtight container.
- Freeze for 4-6 hours or until firm.