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Moscato & Blackberry Ice Cream

Moscato & Blackberry Ice Cream

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A sophisticated, no-churn frozen treat featuring vibrant blackberry swirls and a rich, velvety cream base.

Ingredients

Scale
  • 2 cups Heavy Whipping Cream
  • 14 ounces Sweetened Condensed Milk
  • 2 cups Fresh Blackberries
  • 2 tablespoons Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Lemon Juice

Instructions

  1. Chill a large mixing bowl and beaters in the freezer for 15 minutes.
  2. Simmer blackberries, sugar, and lemon juice in a saucepan until thickened.
  3. Strain the berry mixture to remove seeds and cool completely.
  4. Whip heavy cream and vanilla in the chilled bowl until stiff peaks form.
  5. Gently fold in the sweetened condensed milk until combined.
  6. Layer the cream and berry syrup in a container and swirl with a knife.
  7. Freeze for at least 6 hours before serving.

Notes

  • Ensure all equipment is ice cold for best whipping results.
  • Do not over-mix the swirls to keep the colors distinct.
  • Store with plastic wrap touching the surface to prevent ice crystals.