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Moscato & Blackberry Ice Cream Recipe

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★★★★★

4.9 from 51 reviews

This Moscato & Blackberry Ice Cream combines the fruity sweetness of Moscato wine with fresh blackberry juice, vanilla, and rich heavy cream to create a luscious, boozy frozen treat. Whipped to soft peaks and frozen for hours, this no-churn ice cream offers a creamy texture with a delightful balance of fruity and floral notes, perfect for a refreshing dessert or an elegant summer indulgence.

Ingredients

Scale

Liquids and Fruit

  • 1 ¼ cup Moscato wine
  • 1 cup blackberries
  • 2 ⅓ cups heavy cream

Sweeteners and Flavorings

  • ½ cup superfine granulated sugar
  • 1 vanilla bean (or 1 tsp vanilla extract)

Instructions

  1. Prepare Moscato Base: Pour 1 ¼ cup Moscato wine into a large bowl to serve as the base of your ice cream mixture.
  2. Extract Blackberry Juice: Process 1 cup fresh blackberries in a food processor until smooth, then strain the puree through a fine mesh sieve into the Moscato bowl to remove seeds and extract juice, combining fruity flavors.
  3. Add Sugar and Vanilla: Add ½ cup superfine granulated sugar to the Moscato and blackberry mixture. Split 1 vanilla bean lengthwise and scrape out the seeds, adding them to the mixture. Alternatively, use 1 teaspoon vanilla extract if you don’t have a vanilla bean.
  4. Whisk Ingredients: Whisk the Moscato, blackberry juice, sugar, and vanilla together thoroughly until most of the sugar dissolves, creating a smooth and well-flavored base.
  5. Whip the Cream: Using an electric hand mixer, add 2 ⅓ cups heavy cream to the mixture and beat on high speed until soft peaks just begin to form, and the mixture thickens, signaling the perfect texture for the ice cream base.
  6. Freeze Overnight: Transfer the whipped mixture into a Tupperware container with an airtight lid and freeze overnight or for at least 5 hours to allow the ice cream to set completely before serving.

Notes

  • For best results, use a superfine sugar as it dissolves more quickly and smoothly into the cold liquid mixture.
  • If a food processor isn’t available, a blender can also be used to puree the blackberries before straining.
  • The vanilla bean adds a more intense flavor than extract but can be substituted if necessary.
  • This recipe does not require churning; the whipped cream creates airiness and the freezing sets the ice cream.
  • Consume within a week for the freshest flavor and texture.

Keywords: Moscato, blackberry, ice cream, no-churn ice cream, homemade dessert, easy ice cream recipe, fruity ice cream, wine ice cream

Find it online: https://miarosetti.com/moscato-and-blackberry-ice-cream-recipe/