We All Scream for Molly Moon’s Blackberry Sage Ice Cream!

| Category: Food & Wine

Blackberry bushes are perhaps the most profuse plant in the Pacific Northwest, which makes blackberry ice cream an absolute necessity in Molly Moon’s Homemade Ice Cream shops. It’s easy to get a little tired of blackberry fever—that time each August when every restaurant menu and farmers’ market has blackberry items for sale—so punch up your blackberry offering with an herbaceous twist. Serve this flavor combination from Molly Moon’s Homemade Ice Cream cookbook alongside a slice of pound cake.


• 3 cups fresh or frozen blackberries
• 1½ cups sugar, divided
• ¼ cup freshly squeezed lemon juice (from about 2 lemons)
• 2 cups heavy cream
• 1 cup whole milk
• 10 fresh sage leaves, finely minced (about 1½ tablespoons)
• 1 teaspoon vanilla extract

Put the blackberries, 1 cup of the sugar, and the lemon juice into a small, nonreactive saucepan. Place over medium heat and cook, stirring occasionally, until thick, 10 to 13 minutes. Divide the blackberry mixture in half by pouring it into two separate bowls. Strain one half of the blackberries through a fine mesh sieve. Discard the sieve contents. Pour the strained blackberries into a shallow pan or bowl and combine with the unstrained blackberries. Place in the refrigerator to chill completely, 45 minutes to 1 hour.

While the blackberries are cooling, put the cream, milk, remaining ½ cup sugar, and sage into another small saucepan with a lid and cook over medium heat, uncovered, whisking to dissolve the sugar. Bring the cream mixture just to a boil and then remove from the heat. Cover and let steep for 20 minutes at room temperature. Pour the cream mixture into a shallow pan or bowl and place in the refrigerator to chill thoroughly, 1 to 2 hours.

When the blackberries and the cream mixture are both thoroughly chilled, whisk them together in a large bowl, then add the vanilla. Pour into an ice cream maker and process according to the manufacturer’s instructions. Using a rubber spatula, transfer the ice cream to an airtight glass or plastic freezer container. Cover tightly and freeze until the ice cream is firm, at least 4 hours.

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