Easy Raw Milk Blackberry and Lemon Ice Cream
Indulge in the irresistible delight of raw milk blackberry and lemon ice cream, a true embodiment of summer’s finest fruits. Imagine strolling through lush blackberry bushes, handpicking the plumpest, juiciest blackberries that nature has to offer. With these fresh blackberries at the helm, you can create the best ice cream experience, right in your own kitchen. This healthy blackberry lemon ice cream recipe is easy to make and a testament to the flavors of summer fruits.
Harnessing the wholesome goodness of raw milk, this blackberry and lemon ice cream captures the essence of sun-kissed days. The tangy zest of lemons harmonizes perfectly with the natural sweetness of the blackberries. Simply blend the fresh blackberries with raw milk, and a squeeze of lemon, and let your ice cream maker work its magic. In no time, you’ll have a velvety smooth treat that encapsulates the essence of summer. Savor each spoonful of this luscious creation, relishing the burst of blackberry flavor against the refreshing lemon backdrop. Treat yourself to this easy-to-make, divine indulgence, and let the flavors of the season dance on your taste buds.
The Weston A. Price Foundation has a lot of good resources on raw milk.
Full disclosure: In the UK raw milk is legal and strict regulations and testing are in place to ensure safe practices. For more information, consult with your own local authorities.
Can you substitute refined sugar with natural sweeteners in this recipe?
I used unrefined granulated sugar in this homemade blackberry ice cream. But there are lots of delicious ways to sweeten this easy recipe. You can substitute refined sugar with natural sweeteners like honey, maple syrup, or stevia. Experiment with different natural sweeteners to find the perfect balance for your taste buds. For more details on how to use natural sweetener alternatives check out my raw milk and cream homemade vanilla ice cream recipe.
What are some variations or additions to enhance the flavor of raw milk blackberry and lemon ice cream?
Use any other summer berries like strawberries or raspberries as substitutes.
Get creative with your raw milk blackberry and lemon ice cream! Consider adding a sprinkle of fresh mint leaves for added depth of flavor. You can also incorporate some crushed white chocolate and lemon cookies or toasted almond slivers for a delightful crunch. Let your imagination run wild and customize your ice cream to suit your preferences.
Are there any specific techniques or tips for achieving a smooth texture in your ice cream?
To achieve a smooth texture in your raw milk blackberry and lemon ice cream, ensure that the blackberry puree is strained through a fine mesh strainer. This will help eliminate the seeds. Make sure the proportion between the raw milk and the raw cream is perfect for a creamy texture. The ice cream mixture needs to be cold before adding it to the ice cream machine. If you skip this step, the ice cream will not churn properly and you will end up with ice crystals in your ice cream. Additionally, let the ice cream mixture churn for the recommended time in the ice cream maker to achieve a creamy consistency. Proper blending and churning will result in a velvety smooth treat.
What are the advantages of using fresh blackberries instead of frozen ones in the ice cream recipe?
Fresh blackberries are preferred over frozen ones in the blackberry and lemon ice cream recipe as they offer a vibrant and intense flavor profile. Fresh blackberries also provide a juicier texture, enhancing the overall experience of the ice cream. However, if fresh blackberries are unavailable, frozen ones can still be used, although the texture may vary slightly.
Can you use raw cream instead of raw milk for blackberry and lemon ice cream?
You can play around with the milk and cream proportions and see how you like the results. However, using only raw cream and no raw milk might result in an unpleasant texture. The ice cream will be thicker rather than creamy and the flavors will be less noticeable due to the high fat content.
Can I use pasteurized milk instead of raw milk to make this blackberry and lemon ice cream?
If you don’t have access to raw milk or simply prefer not to use it, you can certainly replace it with pasteurized milk. Make sure it is whole milk and not reduced fat. Unhomogenised would be my recommendation but homogenised is also fine for the recipe.
Can I make this ice cream recipe if I don’t have an ice cream maker?
Yes, you can. Although the process is more tedious and time-consuming, the end result is similar to an ice cream made in an ice cream machine. I wrote in-depth instructions on how to do that in my raw milk and cream vanilla ice cream recipe.
How to store your homemade ice cream:
Once your ice cream is ready transfer it to a freezer-safe container with a plastic wrap on top of your ice cream mixture. As the ice cream is more like a soft serve ice cream before freezing, the plastic wrap will stick to the surface. The plastic wrap will prevent any ice crystals from forming on the ice cream.
Can be stored in the freezer for up to 3 months.
Ingredients needed for the raw milk blackberry and lemon ice cream:
- Raw milk (or whole milk)
- Raw cream (or heavy cream/double cream)
- Fresh blackberries
- Fresh lemon juice
- Fresh lemon zest
- Unrefined granulated sugar (or any other sweeteners you prefer)
- Vanilla extract
How to make the blackberry and lemon ice cream:
These instructions are for ice cream machines.
1. Put the ice cream freezer container in the freezer at least 12 hours prior to making the recipe. I leave mine in the freezer at all times, when not in use. Pro tip: keep your freezer bowl in a bag or wrapped in foil to prevent freezer burn.
2. Combine blackberries, lemon juice, and 50g of sugar in a small bowl. Mix them together and let them sit at room temperature while you prepare the milk mixture.
3. In a large bowl, stir in the milk and the rest of the sugar until the sugar is completely dissolved.
4. Add in the vanilla extract and mix well.
5. Add the heavy cream to the mixture and mix.
6. Blend the blackberry mixture in a high-speed blender or food processor. Alternatively, use an immersion blender or a fork.
7. Add the fresh lemon zest and stir well. Pour the mixture into a fine mesh sieve and help strain the mixture with the back of a spoon. This way you will make sure you have no seeds in your ice cream.
8. Add the blackberry mixture to the milk mixture and stir well.
9. Cover the bowl and put it in the fridge for a couple of hours or more.
10. Take the freezing bowl out of the freezer and place it in the ice cream machine.
11. Turn on the machine.
12. Immediately take your mixture out of the fridge and give it a quick mix before pouring it slowly into the ice cream machine.
13. After 20 or 30 minutes, the ice cream should be ready. Keep in mind that the volume of the ice cream would have increased to almost double (as it introduces air into the mixture).
14. Take the ice cream out of the bowl and place it in an airtight container before freezing it. Note: make sure you use a silicone or wooden spoon to take the mixture out, to avoid scratching the surface of the bowl.
15. Alternatively, serve it straight away, if you prefer a soft-serve ice cream.
Easy Raw Milk Blackberry and Lemon Ice Cream
Equipment
- 1 Ice cream machine
Ingredients
- 400 g fresh blackberries (approx. 2 3/4 cups)
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 200 g granulated sugar (I use unrefined) (approx. 1 cup)
- 200 ml milk (I use raw milk) (approx. 0.8 cup)
- 500 ml heavy cream/double cream (I use raw cream) (approx. 2 cups)
- 1 tsp vanilla extract
Instructions
- Put the ice cream freezer container in the freezer at least 12hrs prior to making the recipe. I leave mine in the freezer at all times, when not in use. Pro tip: keep your freezer bowl in a bag or wrapped in foil to prevent freezer burn.
- Combine blackberries, lemon juice and 50g of sugar in a small bowl. Mix them together and let them sit at room temperature while you prepare the milk mixture.
- In a large bowl, stir in the milk and the rest of the sugar until the sugar is completely dissolved.
- Add in the vanilla extract and mix well.
- Add the heavy cream to the mixture and mix.
- Blend the blackberry mixture in a high-speed blender or food processor. Alternatively, use an immersion blender or a fork.
- Add the fresh lemon zest and stir well. Pour mixture into a fine mesh sieve and help strain mixture with the back of a spoon. This way you will make sure you have no seeds in your ice cream.
- Add the blackberry mixture to the milk mixture and stir well.
- Cover the bowl and put it in the fridge for a couple of hours or more.
- Take the freezing bowl out of the freezer and place it in the ice cream machine.
- Turn on the machine.
- Immediately take your mixture out of the fridge and give it a quick mix before pouring it slowly into the ice cream machine.
- After 20 or 30 minutes, the ice cream should be ready. Keep in mind that the volume of the ice cream would have increased to almost double (as it introduces air into the mixture).
- Take the ice cream out of the bowl and place it in an airtight container before freezing it. Note: make sure you use a silicone or wooden spoon to take the mixture out, to avoid scratching the surface of the bowl.
- Alternatively, serve it straight away, if you prefer a soft-serve ice cream.
That looks fresh, delicious and healthy! YUM!
Thank you! I’m happy you like it.