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Blackberry Lemon Ice Cream

2 c Unsweetened blackberries, fresh or frozen; mashed
1 cn Sweetened condensed milk
1/4 c Lemon juice
1 ts Grated lemon peel (opt)
3 c Half & half

In large bowl, combine blackberries, milk, lemon juice and elmon peel. Stir in half & half. Pour into ice cream freezer container. Freeze according to manufacturer's directions. Makes about 2 quarts.

NOTE: 2 cups fresh or thawed frozen blueberries or raspberries, mashed, can be substituted for blackberries.

Printer friendly version: Blackberry Lemon Ice Cream

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