Homemade ice cream without the machine!
Who knew this could be so easy? Hats off to Martha Stewart for finding a way to make ice cream at home without an ice cream maker. This doesn’t involve rock salt, Ziploc bags, constant stirring, or residual mess. It does make a really rich, sweet ice cream: the kind of dessert you eat in small portions and savor for its freshness.
I used fresh blackberries and threw in a couple of tablespoons of crème de cassis to boost the berry flavor. I also added fresh lavender for garnish, as I’ve just had my first lavender harvest of the season. Go easy on the lavender, though. I put lavender extract into the first batch, and it was way too strong. So keep it simple with the fresh fruit and maybe a light liqueur for flavor, and you’ll have a luscious, voluptuous Fourth of July treat.
Blackberry Cassis Ice Cream
Adapted from a video by Martha Stewart
- 1 pint fresh blackberries
- 2 cups heavy cream
- 2 teaspoons vanilla
- 2 tablespoons crème de cassis
- 1 14-ounce can of sweetened, condensed milk
- lavender garnish, if desired
- Wash berries and set aside.
- Combine condensed milk, vanilla, and cream de cassis, and mix together in a large mixing bowl.
- Mix cream with a hand mixer, starting at low speed and increasing to medium as the cream thickens. Beat about 3 minutes until stiff peaks begin to form.
- Gently fold whipped cream into the condensed milk mixture. Add drained blackberries and gently fold into mixture. Pour into a loaf pan and cover with plastic wrap. Freeze overnight. Sprinkle with lavender before serving.