So. I think it is about time I posted another ice cream recipe. It has been over a month since I posted the Honey Cinnamon Ice Cream, that is all the reason I need.
In my last post, I raved about the amazingness that is the blackberry. And, as blackberries are in season right now, I am bringing you another blackberry recipe. It uses my blackberry syrup from my last post, so, if you have already made that, this ice cream is about the easiest and fastest ice cream recipe you will ever make.
This ice cream was so good that Michael and I ate 10 scoops (the whole batch) in less than 24 hours. Need I say more?
Blackberry Ice Cream
Total Time: 4-6 hours
Prep Time: 20 minutes
Servings: 4-6 servings
1-1/2 cups blackberry syrup
2 cups half and half
1/2 cup organic sugar
Blend the blackberry syrup, half and half, and sugar in a blender until smooth. Then pour into your ice-cream maker and follow the instructions on your ice-cream maker.
When it is sufficiently hardened, pour the ice-cream into a freezer-proof container and let it freeze for 4-6 hours.