Blackberry Anise Ice Cream

Blackberry Anise Ice Cream

Photo by

  • Prep Time


  • Total Time


  • Servings



  • cups half & half

  • 2

    cups heavy cream

  • ¾

    cups sugar + 2 Tb. divided

  • 2

    egg yokes

  • 1

    tsp. vanilla extract

  • ½

    tsp. anise extract

  • Pinch of salt

  • cup fresh blackberries, chopped


Place a sauce pot over medium heat. Add the half & half, cream, egg yokes, 3/4 cup sugar and salt. Whisk well. Continue to whisk as the mixture warms and thickens. Bring to a low boil and remove from heat. Stir in the vanilla and anise extracts. Place the lid on the pot and refrigerate for at least four hours or overnight. *If you're in a hurry, place in the freezer for 1 hour, but stir every twenty minutes. Don't forget about it! Chop the blackberries into small pieces. Toss with 2 Tb. sugar. Turn on the ice cream machine. Place a sieve over the top to remove any egg clumps, and pour the ice cream mixture into the frozen ice cream bowl. Churn for 20 + minutes until thick like soft serve ice cream, then add the blackberries and juices. Churn another minutes or so, then scoop into an airtight container and freeze.


Facebook Conversations