Blackberry Lemon Ice Cream
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.