Very Berry Ice Cream
I’m not sure if there is a dessert that screams summertime more than ice cream. This Very Berry Ice Cream is exactly what you’ve been looking for on these hot summer days. You can’t beat this homemade ice cream that is made with your favorite assortment of seasonal berries. Strawberries, blueberries, raspberries, or whatever else is in season makes this ice cream perfect to serve on top of a slice of warm pie or on its own in a bowl at the end of a long day.
While yes, I would agree that buying your ice cream in the freezer section of your local grocery store is easier, there is something special about mixing up your own from scratch.
It may be simpler than you think.
Start by putting a mix of berries into a blender, blend into a smooth puree. Strain and throw away the seeds and pulp. Chill the puree until ready to add to the ice cream.
In a saucepan, heat the heavy cream, half and half, and part of the sugar. In a separate bowl, combine the egg yolks with the remaining sugar and salt.
Temper the egg yolks with a little of the warmed cream and then add the eggs into the saucepan. Bring the mixture to a simmer until thickened.
Remove the custard from the stove and stir in the vanilla.
Let the custard cool (it can be put in the fridge). When chilled, stir in the berry puree and transfer the mixture into an ice cream maker and process according to manufacturer’s instructions.
Place the ice cream into an airtight container and freeze until solid.
Then enjoy this ‘berry’ delicious, homemade ice cream on those hot summer days.
Very Berry Ice Cream
An easy recipe for homemade Very Berry Ice Cream. Made with strawberries, blueberries, and raspberries. The perfect summertime treat.
- 1 1/2 cups Mixed Fresh Berries (strawberries, blueberries, raspberries, etc.) Can use frozen, just thaw first
- 1 cup Heavy Cream
- 1/2 cup Half and Half
- 1/3 cup Sugar, divided
- 3 Egg Yolks
- Pinch Salt
- 1/2 tsp Vanilla
Add the berries into a blender and blend until a smooth puree. Strain through a fine mesh sieve into a bowl, pressing firmly on the puree with a spatula. Discard any remaining seeds or heavy pulp. You should have about 3/4 cup of puree. Refrigerate.
In a large saucepan over medium heat, whisk together the cream, half and half, and approximately half the sugar. Stir gently until the mixture is steaming and the sugar is dissolved. Remove from the heat.
Meanwhile, in a separate bowl, whisk the egg yolks with remaining sugar and salt. Slowly add about a 1/2 cup of the warm cream to the egg yolks, whisking as you add it. Then whisk the now warmed egg mixture back into the saucepan.
Return the saucepan to medium-low or low heat, and simmer, stirring constantly until the mixture thickens slightly and coats the back of a spoon, about 10 minutes. Don't let the mixture boil.
Remove from heat and stir in the vanilla. Set aside until it begins to cool and then put into the fridge. You can transfer to an airtight container and chill overnight, if desired.
Once chilled, stir the berry puree into the chilled custard. Transfer the mixture to an ice cream maker and process according to the manufacturer's instructions.
When finished, transfer the ice cream into an airtight container and freeze until solid (about 4 hours).
Serve and enjoy!
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