Tips for Making Ice Cream
- Chill canister of ice cream maker in the refrigerator while making the ice cream mixture.
- Place the ice cream maker in a plastic tub or other container to catch any leaking salt water (translation: the salt water could ruin your grass or concrete).
- Layer ice and rock salt around canister in bucket. You should have a ratio of about 7 parts ice to 1 part salt. Ice should reach top of canister.
- Add additional ice and salt if your ice melts to keep ice level at top of canister.
You might also like these other refreshing favorites!
- Watermelon Basil Feta Salad
- Peaches and Cream Popsicles
- Lemon Orange Banana Homemade Ice Cream
- Fresh Watermelon Slush
- Fresh Peach Slush
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Blackberry Sherbet
Deep purple blackberry sherbet has the most beautiful color and flavor and is a fabulous summer treat!
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Servings: 2 Quarts
Calories: 138kcal
Ingredients
- 4 cups fresh or frozen blackberries
- 2 cups sugar
- 4 cups buttermilk
- 2 teaspoons vanilla
Instructions
- Chill canister of ice cream maker in the refrigerator while making the sherbet mixture.
- Puree blackberries in blender or food processor until smooth, stopping to scrape down sides. Press blackberry puree through strainer to remove seeds (optional).
- Add sugar, buttermilk, and vanilla to bowl and stir until blended. Pour blackberry mixture into canister of ice cream freezer and churn and freeze according to ice cream maker manufacturer’s instructions.
Nutrition
Serving: 1/2 cup | Calories: 138kcal | Carbohydrates: 31g | Protein: 3g | Fat: 1g | Cholesterol: 2mg | Sodium: 117mg | Fiber: 2g | Sugar: 30g
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Originally published September 1, 2018
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