Blackberry ice cream

Homemade ice cream is a delight from the first spoonful. Try making delicate blackberry ice cream that will captivate you not only with its taste, but also with its appearance. The delicacy is quite high in calories, since the recipe uses cream with 33% fat content. But they are what make the ice cream so tender and tasty. Either way, this is a great alternative to store-bought ice cream.

1. Calories
   166,23 kcal
2. Protein
   2,29 gram
3. Fat
   8 gram
4. Carbohydrates
   22,51 gram
5. ~ Time
   5 H 40 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Cream 33% fat

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   0.5 cup = 105 g
2. Blackberry

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   200 g
3. Milk

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   0.5 cup = 100 g
4. Sugar

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   4 tbsp. l. = 100 g
5. Chicken yolk

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   1 piece = 17 g

Steps:

1. 
   Prepare the necessary ingredients. Wash and dry the blackberries. Wash the eggs and separate the yolks from the whites.
2. 
   Beat the yolk. Place the yolk in a saucepan and add sugar. Beat with a mixer until the mixture turns white and fluffy. Place the mixture on low heat. While continuing to whisk, pour in the milk in a thin stream. The mass should thicken and increase in size. Remove from heat and cool.
3. 
   Prepare the berry-cream base. Place the blackberries in a blender bowl and blend until pureed. Whip the cream in a separate bowl until stiff peaks form. Gently combine blackberry puree, whipped cream and cooled egg mixture.
4. 
   Refrigerate the blackberry ice cream. Pour the ice cream into a container or pour into molds and place in the freezer for 3 hours. Every hour, remove and stir the sundae, breaking up the frozen edges and stirring them into the mixture to prevent ice crystals from forming in the ice cream.
5. 
   Before serving, garnish the sundae with fresh blackberries.