Indulge in the delicious taste of Blackberry Thyme Ice Cream, a delicious frozen treat that combines the sweetness of blackberries with the earthy notes of thyme. With a swirl of blackberry sauce, this indulgent dessert is sure to please your taste buds and impress your guests.
Why you will love this recipe
- Unique flavor: The combination of blackberries and thyme results in a complex and delicious flavor that's unlike anything you've tasted before.
- Well-balanced flavors: The sweetness of the blackberries and the herbaceous notes of thyme are perfectly balanced, creating a harmonious and satisfying flavor profile in every spoonful of this Blackberry Thyme Ice Cream.
- Perfect for summer: This ice cream is cool, refreshing, and perfect for enjoying on a hot summer day.
- Easy to make: Although it may sound complicated, this recipe is actually quite simple to make. With just a few easy steps, you can create a batch of homemade ice cream that's sure to impress your friends and family.
- No ice cream machine required: You don't need an ice cream machine to make this recipe! While using one will make the process easier and result in a smoother texture, the recipe can also be made without an ice cream machine by simply freezing the mixture and stirring it every 30 minutes until it reaches the desired consistency.
If you love this recipe you should also try my Blueberry Blackberry Galette.
To make the Blackberry Ice Cream infused with thyme, you will need the following equipment:
- A small pot
- Fine mesh sieve
- Ice cream maker
- Freezer-safe container with lid
- Whisk or electric mixer
Having these tools on hand will make the recipe preparation and ice cream making process much smoother and efficient.
Ingredients needed for thyme infused blackberry ice cream
Here is an overview of the ingredients you'll need to make Blackberry Thyme Ice Cream:
- Blackberries: Fresh or frozen, for both the ice cream and the swirl
- Lemon Juice: Adds acidity and bright flavor to the blackberry mixture
- Sugar: Used in both the blackberry mixture and the ice cream base for sweetness
- Cornstarch: Used to thicken the blackberry swirl
- Vanilla extract: For flavoring the blackberry swirl
- Heavy cream: Provides richness and creaminess to the ice cream base
- Thyme: Infused into the milk and cream for a subtle herbaceous flavor
- Milk: Used for the ice cream base
- Egg yolks: Help to thicken and stabilize the ice cream base
- Salt: Balances the sweetness and enhances the overall flavor profile.
How to make creamy blackberry ice cream
Make the blackberry swirl first so it is completly cooled before you assemble the ice cream.
Infuse the milk and cream with thyme and make the ice cream.
Assemble the ice cream switching between ice cream layer and blackberry swirl layer.
Keep your ice cream in an air tight container in the freezer to make sure the texture stays creamy. The ice cream will keep for up to 3 weeks, but it's best to consume it within the first week for optimal flavor and texture. After the 3 weeks the texture of the ice cream may become grainy, and the flavor may deteriorate. Additionally, ice crystals may begin to form on the surface of the ice cream.
There are many delicious ways to serve Blackberry Thyme Ice Cream! Here are a few serving suggestions to get you started:
- Scoop the ice cream into bowls and top with fresh blackberries or a sprinkle of thyme leaves for a pop of color and added flavor.
- Sandwich a scoop of ice cream between two cookies or wafers for a delicious and refreshing ice cream sandwich.
- Drizzle warm chocolate or caramel sauce over the ice cream for a decadent dessert.
- Make a blackberry thyme ice cream sundae by adding your favorite toppings such as whipped cream, chopped nuts, or sprinkles.
- Pair a scoop of this delicious ice cream with a slice of warm pie for the ultimate dessert combination.
Keep in mind that homemade ice cream tends to harden more than store-bought versions, so you may need to let it sit at room temperature for a few minutes before scooping. If you notice any ice crystals forming on the surface of the ice cream, simply stir it gently to redistribute the mixture before serving.
Frequently asked questions
Q: Can I use frozen blackberries for this recipe?
A: Yes, you can use frozen blackberries instead of fresh ones.
Q: Do I need an ice cream maker to make this recipe?
A: No, you can make this recipe without an ice cream maker by following the same steps and then freezing the mixture in a container until set.
Q: How long will the ice cream take to churn in an ice cream maker?
A: The length of time may vary depending on your specific ice cream maker, but it typically takes between 20-30 minutes.
Q: Can I substitute the cornstarch for another thickener?
A: Yes, you can use tapioca starch instead of cornstarch.
Q: How long does the ice cream need to freeze before it's ready to serve?
A: The ice cream needs to freeze for around 6 hours before it's ready to serve.
Q: How many servings does this recipe make?
A: This recipe fills one bread baking pan, which makes around 6-8 servings depending on the size of each serving.
Q: Can I use dried thyme instead of fresh thyme?
A: Yes, you can use dried thyme instead of fresh thyme, but use only ⅓ of the amount of fresh thyme called for in the recipe.
Q: How do I prevent ice crystals from forming in the ice cream?
A: The best way to prevent ice crystals is to churn the ice cream mixture properly and then store it in an airtight container in the coldest part of your freezer.
More recipes you might like
Blackberry Thyme Ice Cream
- Small Pot
- Fine Mesh Sieve
- Ice Cream Maker
- Freezer-Safe Container with lid
- Whisk or Electric Mixer
- 150 g Blackberries
- 2 tablespoon Sugar
- 1 teaspoon Vanilla Extract
- 1 tablespoon Cornstarch
- 300 ml Heavy Cream
- 200 ml Milk
- 1 sprig Thyme
- 100 g Sugar
- 2 tablespoon Lemon Juice
- 200 g Blackberries
- 25 g Sugar
- 3 Egg Yolks
- 1 pinch Salt
- 2 tablespoon Thyme Leaves fresh
- Prepare the blackberry swirl in advance to ensure it has cooled completely.
- Begin by combining the blackberries and the sugar in a small pot, heating on medium until it reaches a gentle simmer.150 g Blackberries, 2 tablespoon Sugar
- Cook for around 5 minutes or until the berries have broken down, using the back of a spoon to mash them during cooking.
- Stir in the vanilla extract, followed by the cornstarch and whisk until fully incorporated1 teaspoon Vanilla Extract, 1 tablespoon Cornstarch
- Pass the mixture through a fine mesh sieve into a bowl, cover, and refrigerate until completly cooled.
Make the Ice Cream
- Infuse the heavy cream and milk with fresh thyme leaves in a pot on medium heat. Set aside.300 ml Heavy Cream, 200 ml Milk, 1 sprig Thyme
- Add 100g Sugar (adjust this manually if you changed the serving size), lemon juice and the black berries to a pot and bring to boil. Cook on medium heat till berries are nice and soft. Let cool. Strain.100 g Sugar, 2 tablespoon Lemon Juice, 200 g Blackberries
- Mix 3 egg yolks with 25g of sugar, then reheat the infused milk and pour it into the egg mixture while continuously stirring.25 g Sugar, 3 Egg Yolks
- Return the mixture to the stove, stirring for 3-5 minutes until it thickens. Remove from the heat, adding a pinch of salt and the thyme leaves.1 pinch Salt, 2 tablespoon Thyme Leaves
- Allow to cool for 15 minutes before churning in an ice cream maker according to the manufacturer's instructions.
- To layer the ice cream, start by placing a layer of ice cream into a freezer-safe container, followed by drizzles of the blackberry swirl mixture. Repeat this process until all of the ice cream and swirl mixture is used.
- Cover the container and freeze for around 6 hours, allowing the ice cream to set completely.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Nutrition information is calculated automatically. I cannot guarantee the accuracy of this information.
Did you make this recipe? Let me know!