1¼ cup Moscato
1 cup blackberries
½ cup superfine granulated sugar
1 vanilla bean
2⅓ cups heavy cream
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.**
*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
Recipe and image credit: Sugar Spun Run