This last Saturday in July, and the last in our series of blackberry recipes has donned hot and steamy, a perfect day for a recipe like this! (if you missed the other posts this month you can find them HERE )
Blackberry Cheesecake Ice cream
2 cups half and half
2 cups whole milk (2% can be used instead to make it lighter)
1 box (3.9 oz) instant cheesecake pudding
1 can (14 oz) sweetened condensed milk
2 cups blackberries
1 tsp. Almond extract (optional)
Place blackberries in blender and puree till liquefied, pour through a sieve and press to remove juice and some pulp,discard seeds,to this add 1/4 cup sweetened condensed milk, & Almond extract if using,stir well and place in the fridge.
Combine the rest of the sweetened condensed milk, half & half, milk and pudding mix, whisk till smooth, immediately pour into ice cream maker and process according to instructions for your machine. When ice cream is done remove from ice cream maker and gently swirl in the blackberry mixture---you don't want it all stirred in just swirl randomly leaving plenty of white showing too.
Place in freezer for 3-4 hours depending on whether you prefer soft-serve or harder ice cream.......