The first time I made Blackberry Pie Ice Cream, I made it with leftover blackberry filling from an actual blackberry pie. I had too much filling for the pie, so I strained the juice and ran it with the ice cream batter, and it was awesome.
Since then, I’ve recreated Blackberry Pie Ice Cream several times using blackberries I foraged near my house. The trick is to let the juices sit in the sugar and flour overnight so you get a nice blackberry pie flavor. Here’s the recipe:
Blackberry Pie Ice Cream
For the ice cream batter:
3/4 c sugar
1 c cream
2 c whole milk
For the blackberry juice:
1 c blackberry
1/4 c sugar
1 Tbs flour
1 pinch cinnamon
First, make the blackberry juice. Mix the blackberries, 1/4 c sugar, flour, and cinnamon in a bowl. Smash the berries to get the juice out and leave overnight so all the flavors mix up.
To make the ice cream batter, first beat two eggs in a bowl. Slowly add the 3/4 cup sugar and beat until combined, then beat in the cream and milk. Let sit overnight, or until thoroughly chilled.
Strain the juice from the blackberry seeds. Discard the seed and add the juice to the ice cream batter. Run through an ice cream machine, according to directions. Enjoy!