Blackberry Ginger Ice Cream from The Little Shop of Olive Oils

Blackberry Ginger Ice Cream


  • 2 cups blackberries, plus blackberries for garnish
  • 1 ¼ cups whole milk
  • 1 ¼ cups heavy cream
  • Salt
  • 4 egg yolks
  • ¾ cup sugar
  • 1 Tablespoon cornstarch
  • 1 teaspoon Blackberry Balsamic Vinegar --- I use a tablespoon because I love it :-)
  • Mint (for garnish...optional)


  • In a blender or food processor, process the blackberries until smooth
  • Pour the puree through strainer over a large bowl
  • Cover and refrigerate until ready to use (discard the seeds in strainer)
  • In a heavy saucepan over medium-high heat, combine the milk, cream and a pinch of salt. Bring to a simmer, then remove from the heat.
  • In a large bowl, whisk together the egg yolks and sugar until combined. In a small bowl, stir together the cornstarch and 1 Tablespoon water.
  • Gradually pour the hot milk mixture into the yolk mixture, whisking constantly.
  • Return the mixture to the same saucepan, place over medium-low heat and whisk in the cornstarch mixture.
  • Continue to cook, stirring slowly and constantly with a wooden spoon, until the custard thickens (about 5 minutes); do not let it boil.
  • Pour the custard through strainer set over a clean bowl and stir in the balsamic
  • Refrigerate the custard until cold, at least 1 hour or up to overnight.
  • When ready to freeze, stir the puree into the custard.
  • Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions.
  • Transfer to a container, cover and freeze until firm, at least 4 hours or up to 3 days.
  • When ready to serve, scoop into cups or bowls and garnish with mint...also drizzle a little more balsamic for fun!
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