Blackberry Anise Ice Cream – a delicious recipe with Heavy Cream, Egg Yolks, Sugar, Salt, Vanilla, Anise Extract. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place a sauce pot over medium heat. Add the half-and-half, cream, egg yolks, 3/4 cup sugar and salt. Whisk well. Continue to whisk as the mixture warms and thickens. Bring to a low boil and remove from heat.
2
Stir in the vanilla and anise extracts. Place the lid on the pot and refrigerate for at least four hours or overnight. Note: If you're in a hurry, place the pot in the freezer for 1 hour, but make sure to stir it every twenty minutes. Don't forget about it! While you are doing this, make sure to freeze the bowl of your ice cream maker as well.
3
Chop the blackberries into small pieces. Toss with the remaining 2 tablespoons of sugar.
4
Turn on the ice cream machine. Place a sieve over the top of the ice cream maker bowl (to remove any egg clumps), and pour the ice cream mixture into the frozen ice cream bowl.
5
Churn for 20 or more minutes until thick like soft serve ice cream. Then add the blackberries and juices. Churn for another minute or two, then scoop the ice cream into an airtight container and freeze until you are ready to serve.
6
Recipe yields 6 cups of ice cream.
631
kcal
Calories
48
g
Fat
42
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2-1/2 cups Half-and-half, 2 cups Heavy Cream, 2 whole Egg Yolks, 3/4 cups Sugar, Plus 2 Tablespoons, Divided Use, and more.
Yes, Blackberry Anise Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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