- 2 cups fresh blackberries (I used 2 large fresh mangoes instead and pureed them)
- 1/2 c. sugar (I only used 1/3 cup and it didn't seem to make a difference)
- pinch salt
- 1 pint fat free half-and-half
- 1/3 cup fat free sour cream
- 3/4 marshmallow creme
- 1/2 cup fresh blueberries (stir into ice cream just before freezing)
Directions
- Combine blackberries, sugar, and salt in medium saucepan. Mashing and stirring blackberries with fork, cook over medium heat until mixture boils, about 5 minutes. Reduce heat and simmer, stirring occasionally, until blackberries are softened, 6-8 minutes. Let cool slightly, about 5 minutes.
- Puree black berry mixture and half-n-half in blender or food processor. Pour mixture through sieve set over bowl, pressing firmly on solids to extract as much liquid as possible; discard solids. Whisk in sour cream. Cover and refrigerate untl thoroughly chilled, at least 2 hours or overnight.
- Whisk marshmallow creme into blackberry mixture. Pour mixture into ice-cream maker and freeze according to manufacturers' instructions. Transfer ice cream to freezer container. Cover and freeze up to 1 month. To serve, let ice cream soften slightly in refrigerator, about 15 minutes.
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