Wasn't shooting for anything fancy this week, just wanted to see if I could improve on my last foray into fruit based flavors. I had made a mental note to cut back on the sugar ...and then I forgot. Oh well, that's what too much TV as a kid will do to you.
Blackberry Ice Cream Recipe:
2 cups of (organic) half & half
1/2 of seedless all natural blackberry spread
1/2 regular sugar
1/2 teaspoon of vanilla
1/2 cup of 2% (organic) milk **added later
Pretty straight forward. Add the spread and sugar to the half & half. Blend it together (the spread didn't want to break up). Put it in the Ice-20 and let it rip. Tasting it as it went lead me to believe it was a bit to strong, so i added a bit of 2% milk (probably could have added a whole cup really). As with the red raspberry, it never quite solidified, so i guess it wasn't the high fructose corn syrup. Maybe it's just too much sugar in general.
Now, the funny thing is, if I gave this to someone, I bet you a dollar they would swear it's black raspberry. Came out good and everyone enjoyed it. It was nice not chewing on seeds this time. Still learning, but we definitely have progress.
side note: I went to the other Shaw's on Sunday and discovered they have a GIGANTIC selection of fruits and spreads. I know where I'm going next time I want a fruity flavor.