Blackberry Ice Cream

Instructions

1. Start by preparing a blackberry purée: combine the fresh blackberries and 1/4 cup (50 g) of the granulated sugar in a small saucepan over medium heat.
2. Cook the mixture, stirring frequently, until the berries release their juices and the mixture thickens slightly, about 8-10 minutes.
3. Remove from heat and pass the purée through a fine mesh sieve to remove seeds, pressing down to extract as much juice as possible. Set the seedless purée aside to cool completely.
4. In a separate bowl, whisk together the remaining 1/2 cup (100 g) granulated sugar, fine sea salt, whole milk, and heavy cream until the sugar dissolves completely.
5. Stir in the pure vanilla extract.
6. Once the blackberry purée is cooled, add it to the cream and milk mixture and mix until fully combined.
7. Chill the combined mixture thoroughly in the refrigerator for at least 60 minutes to improve texture and flavor.
8. Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions until it reaches a soft-serve consistency, about 20-25 minutes.
9. Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours to firm up before serving.