Berry season is in full swing. What better way to celebrate these gems than by plopping them in some mixed berry ice cream? It also happens to be the perfect way to test out my ice cream maker! I’ve had a few different ice cream makers over the years but so far, this has got to be my favorite. It has a built-in compressor which means no pre-freezing the bowl for several hours, no big bags of ice and rock salt, plus if I wanted, I could literally make batch after delicious batch!
There are several ways of making an ice cream base, but I have always preferred the ‘custard’ method for a few reasons. First, you’re introducing fat through egg yolks which means you don’t have the added expense of buying heavy cream. Second, it gives the ice cream a richer flavor and a creamy mouth feel and lastly, because I use mostly whole milk in my recipe, the custard method helps to prevent ice crystals that you sometimes get when freezing.
Something else that I do differently is I do NOT temper my eggs. In most cases, there just isn’t a reason too. With my standard vanilla base recipe, everything is added into the pan, set over medium heat and stirred often. The custard will thicken enough to coat the back of a spoon. The vanilla bean gets infused as it’s heating and would just be left in as it cools. Even when making a flavor that requires a longer steeping time such as mint or coffee flavors, by the time the flavor is absorbed into the milk, it’s cool enough to just add in the yolks so really, tempering become an unnecessary step.
To turn the creamy, vanilla base into luscious mixed berry ice cream all you need to do is cook down a few berries with some sugar then puree it smooth. While it’s still hot, you toss in your whole berries and set it aside to cool. During the last 5 minutes or so of churning, all you need to do is add in the berry mixture. Then finish the churn and place in a container headed for the freezer. Freeze until firm and you have the perfect summer treat!
If you prefer more of a vanilla ice cream with a berry ‘swirl,’ layer your churned ice cream and berry mixture together, then using a knife, create a few swirls before placing in the freezer. Either way is equally delicious!
As always I would love to know your thoughts. Leave a comment below or if you make this berry ice cream take a picture and post it to Instagram! Make sure to tag me @MosesFamilyTablePrint
This Mixed Berry Ice Cream will knock your socks off! Smooth, creamy and packed with berries, you can’t go wrong with this delicious summer treat!
For the base
- 3 c whole milk
- 1 c half and half or cream
- 4 egg yolks
- 1/2 c sugar
- 1 whole vanilla bean split in half or 1 tsp vanilla extract
For the berries
- 6 oz container black or red raspberries (divided)
- 6 oz container blueberries (divided)
- 8 oz strawberries (divided)
- 1/4 c sugar
- juice of 1 lemon
- In a large pot, whisk together the egg yolks and sugar
- Slow whisk in the milk and half and half
- Add in the split vanilla bean and place over medium heat.
- Stir often as the mixture is cooking, once it’s hot and you see steam rising, make sure to stir continously until mixture is slightly thickened and coats the back of a spoon.
- Do NOT let the mixture boil or you will have scrambled eggs.
- Strain the ice cream base through a fine mesh sieve into a heat proof bowl to remove any solids and the vanilla bean.
- Set in the fridge to cool, or place in an ice bath and cool to 40 degrees before churning according to the manufactures instructions on your brand of ice cream maker.
- While the base is cooling, make the berry mixture.
- In a small sauce pan combine the sugar, lemon juice, half the rasberries, half the blueberries, and half the strawberries that have been hulled and roughly chopped.
- Bring to a boil over medium high heat and cook, stirring often until the berries have slumped and given up their juices and thickened. About 5 minutes.
- Use a stick blender to puree the berry mixture, or carefully add the berries to a blender and puree until smooth.
- Stir in the remaining berries, making sure to cut the strawberries into pieces no larger than your raspberries.
- Set aside to cool or place in an ice bath and cool to 40 degrees.
- Add the berry mixture in during the last few minutes of churning and freeze until firm OR layer the ice cream base with the berry mixture and swirl together for a ribbon of berries, then freeze until firm.