Blackberry Lemon Ice Cream
Blackberry Lemon Ice Cream recipe
Yield
18 servingsPrep
10 minCook
0 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
blackberries
unsweetened, fresh or frozen, mashed |
|
| 1 | can |
milk, sweetened condensed
|
*
|
| ¼ | cup |
lemon juice
|
|
| 1 | teaspoon |
lemon zest
grated, optional |
|
| 3 | cups |
light cream (half&half)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
blackberries
unsweetened, fresh or frozen, mashed |
|
| 1 | can |
milk, sweetened condensed
|
*
|
| 59 | ml |
lemon juice
|
|
| 5 | ml |
lemon zest
grated, optional |
|
| 7.1E+2 | ml |
light cream (half&half)
|
|
Directions
In large bowl, combine blackberries, milk, lemon juice and lemon peel.
Stir in half and half.
Pour into ice cream freezer container. Freeze according to manufacturer's directions.
Makes about 2 quarts.
NOTE: 2 cups fresh or thawed frozen blueberries or raspberries, mashed, can be substituted for blackberries.
