http://sugarspunrun.com/recipes/
Ingredients
- 1¼ cup Moscato
- 1 cup blackberries
- ½ cup superfine granulated sugar
- 1 vanilla bean
- 2⅓ cups heavy creamInstructions
- Pour Moscato into large bowl
- Process blackberries in food processor and strain blackberry juice through a fine mesh sieve into the Moscato*
- Add sugar, and split the vanilla bean lengthwise and scrape along the inside of the pod to remove the seeds inside. Scrape into the Moscato mixture.
- Whisk ingredients together until sugar is mostly dissolved.
- Using an electric beater (for fastest results) add cream and beat on high until soft peaks
- just begin to form and mixture has thickened
- Transfer to a Tupperware container with an airtight lid and freeze overnight or at least 5 hours before serving.**
Notes
*This is important in order to remove the seeds and pulpy parts of the blackberry from the ice cream. Be careful not to stain yourself with the blackberries.
**To achieve the darker blackberry swirl seen here, dip a butter-knife or spoon in leftover blackberry juice and swirl it through the mixture before freezing
