Summer is here! Maybe not officially, but after a few sweltering days, it’s time to bust out the ice cream maker!
My daughter’s two favourite things are ice cream and berries, so I created this mixed berry ice cream recipe just for her. Rich and creamy, perfectly sweet, with bursts of berries. Use any combination of berries- blueberries, strawberries, blackberries, raspberries- whatever you have on hand.
Ingredients:
- 1 1/2 Cups Heavy Cream
- 1 Cup 10% Cream (or Whole Milk)
- 4 Egg Yolks
- 1/2 Cup White Sugar – divided
- 1 tsp. Vanilla
- 1/4 tsp. Salt
- 1 1/2 Cups Mixed Berries Fresh or Frozen
Method:
Combine the berries and 1/4 cup of sugar in a small saucepan. Over medium/low heat, cook until the berries are soft and thickened, about fifteen minutes.
In a medium mixing bowl, combine the egg yolks with the remaining 1/4 cup of sugar. Whisk until the yolk mixture is thickened and lightened.
In a medium saucepan, heat the milk over medium/low heat until it just starts to simmer, about ten minutes.
Temper the egg yolk mixture by whisking 1/2 a cup of the heated milk into the egg yolks and sugar. After the mixture is tempered, add the rest of the milk to the yolks.
Return the mixture to heat and clip a thermometer to the pot. Cook over medium/low heat until the mixture reaches 165 degrees.
Chill both the ice cream mixture and the cooked berries for several hours, or overnight, until fully chilled.
Mix the berry mixture and the cream mixture together until fully combined.
Add the heavy cream, vanilla and salt, mix until combined.
Add the ice cream base to the chilled ice cream maker and chill according to your ice cream maker’s directions.
Freeze your ice cream for at least four hours.
Mixed Berry Ice Cream
Equipment
- 1 Candy Thermometer
- 1 Ice Cream Maker (make sure ice cream drum is frozen)
Ingredients
- 1 Cup 10% Cream or whole milk
- ½ Cup White Sugar divided
- 4 Egg Yolks
- 1½ Cups Heavy Cream
- 1 tsp. Vanilla
- ¼ tsp. Salt
- 1½ Cups Mixed Berries fresh or frozen
Instructions
- Combine the berries with ¼ cup of sugar in a small saucepan. Cook over medium low heat until the berries are thickened. Approximately 15 minutes.
- Whisk the egg yolks with ¼ cup of sugar in a medium sized mixing bowl. Whisk until thickened and light.
- Heat the 10% cream over medium low heat in a medium sized saucepan until it just begins to simmer.
- Temper the yolks with the heated milk. After tempering, add the rest of the milk to the yolks.
- Return the combined mixture to the heat, clip a candy thermometer to the pan and heat the mixture to 165°.
- Chill both the cream mixture and the berries for several hours until chilled.
- When fully chilled, combine the berries and the cream mixture. Also add the heavy cream, the vanilla, and the salt.
- Freeze the ice cream base according to your ice cream makers direction. Move the ice cream to an airtight container, and freeze for at least four hours.
