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Scott Phillips

Yield: Makes about 1 quart ice cream

Blackberry jam ups the intensity of this vibrant ice cream, enhancing the sweetness of fresh blackberries. It’s the perfect pairing for Coconut Lime Curd Bars.


  • 1-3/4 cups heavy cream
  • 1/4 cup whole milk
  • 1/2 cup granulated sugar
  • 7 oz. (1-1/2 cups) fresh or frozen blackberries
  • 1/2 cup seedless blackberry jam
  • 1 tsp. vanilla extract
  • 1/4 tsp. table salt

Nutritional Information

  • Calories (kcal) : 300
  • Fat Calories (kcal): 180
  • Fat (g): 20
  • Saturated Fat (g): 12
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 75
  • Sodium (mg): 95
  • Carbohydrates (g): 30
  • Fiber (g): 1
  • Protein (g): 2


  • Stir the cream, milk, and sugar in a 3-quart saucepan over medium heat until the sugar dissolves. Continue heating, undisturbed, until steam begins rising from the surface, about 2 minutes. Transfer to a blender. Add the blackberries, jam, vanilla, and salt and blend until smooth, about 1 minute. Strain through a fine-mesh sieve into a medium bowl. Refrigerate until thoroughly chilled, at least 6 hours or up to 1 day, covering with plastic wrap once cool.
  • Stir the blackberry mixture and churn it in an ice cream machine according to the manufacturer’s instructions until it’s the consistency of soft serve ice cream. Serve or pack into a container, seal, and store in the freezer for up to 1 week.


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