Creamy Blackberry Ice Cream

Ingredients

• 600 g blackberries
• 200 g crème fraîche
• 80 g sugar
• 0.5 vanilla pod (aroma)
• 250 g whipping cream
• mint (for garnish)

Instructions

1. 1.

   Wash the blackberries and let them drain well. Puree three‑quarters of the berries and, if desired, strain through a sieve to remove seeds. Set aside the remaining berries. Mix the crème fraîche with sugar and vanilla aroma until the sugar crystals dissolve. Fold in the blackberry puree.

2. 2.

   Whip the cream to half‑stiff peaks and fold into the mixture. Place the batter in a shallow metal bowl in the freezer, stirring every 20–30 minutes for at least four hours. Alternatively, churn in an ice‑cream maker. Serve by scooping with an ice‑cream scoop and garnish with fresh berries and mint.