Chocolate Chip Blackberry Ice Cream

Homemade blackberry ice cream with fragrant vanilla bean seeds and loaded with crunchy mini chocolate chips, such a perfect summer snack.

Homemade blackberry ice cream with fragrant vanilla bean seeds and loaded with crunchy mini chocolate chips, such a perfect summer snack.Hi guys! I am bringing you today my favorite food: Ice Cream! I am obsessed with ice cream especially this homemade version of blackberry ice cream with chocolate chips!

Homemade blackberry ice cream with fragrant vanilla bean seeds and loaded with crunchy mini chocolate chips, such a perfect summer snack.While No Churn ice cream is good and is super easy to make, nothing beats the real deal! I was lucky enough to borrow my friend’s Kitchen Aid ice cream maker, and now I want to buy my own. This Chocolate Chip Blackberry Ice Cream turned out perfect. Creamy, delicious and with a gorgeous purple color!

Homemade blackberry ice cream with fragrant vanilla bean seeds and loaded with crunchy mini chocolate chips, such a perfect summer snack.This Blackberry Ice Cream has been the perfect snack on hot summer days, and I love the crunchiness of the mini chocolate chips. Take my advice, and use mini chocolate chips, the regular ones will not taste as good after freezing the ice cream. Or if you have time, I would even go ahead and recommend shaving some chocolate into the ice cream.

Homemade blackberry ice cream with fragrant vanilla bean seeds and loaded with crunchy mini chocolate chips, such a perfect summer snack.Berries, chocolate & ice cream, these are my summer priorities!

Chocolate Chip Blackberry Ice Cream
 
Prep time
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Total time
 
Homemade blackberry ice cream with fragrant vanilla bean seeds and loaded with crunchy mini chocolate chips, such a perfect summer snack.
Author:
Recipe type: Ice Cream
Cuisine: American
Ingredients
  • Blackberry Syrup:
  • 2 pints fresh blackberries
  • Juice of ½ lemon
  • ¼ cup sugar
  • Ice Cream:
  • 2½ cups half-and-half
  • 8 egg yolks
  • 1 cup sugar
  • 2½ cups whipping cream
  • 3 vanilla beans, seeds only
  • 1 cup mini chocolate chips
Instructions
  1. Blackberry Syrup:
  2. Add blackberries, sugar and lemon juice to a medium saucepan and cook over low heat, covered, for 20 to 25 minutes. Using a fine mesh strainer, drain the mixture by pressing the berries to extract as much liquid and puree as possible. Set aside.
  3. Ice Cream:
  4. In medium saucepan over medium heat, heat half-and-half until very hot but not boiling, remove from heat and set aside.
  5. Place egg yolks, vanilla bean seed and sugar in the KitchenAid Stand Mixer bowl fitted with the wire whip attachment. Turn to Speed 2 and mix for about 30 seconds, until well blended.
  6. With the mixer still on Speed 2, gradually add the half-and-half and mix until blended. Return the mixture to a medium saucepan and cook over medium heat, stirring constantly, until small bubbles start to form around the edges. Remove from heat and transfer to a large bowl.
  7. Stir in whipping cream. Add the blackberry mixture to the custard, stir it in until well combined, then cover and chill for at least 8 hours.
  8. Attach the cooled KitchenAid Ice Cream Maker. Turn the mixer to STIR (Speed 1). Pour the ice cream mixture into the bowl slowly. Continue running the mixer on STIR (Speed 1) for 15 to 20 minutes or until desired consistency is reached. Immediately transfer ice cream into an airtight container, using a spatula mix in chocolate chips, cover and freeze for 2 hours before serving.

 

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