The Best Berry Ice Cream Ever
I love berry season … and it brings out the morbid in me. I generally eat berries till I am queasy because I am afraid that I will die before the next June/July. I certainly want to enjoy what MIGHT be my last berry season. So, every June and July, I can be seen staggering from the berry fields with purple-stained fingers and baskets full of strawberries, raspberries and blueberries.
This recipe works for both strawberries and black raspberries and honestly, I think they might be my absolute favorites. On top of being delicious and fresh and berry-ish, they are the most beautiful colors ever.
MMMM, I hope I don’t die before next June …
2 cups heavy cream
1/8 teaspoon salt
2 large eggs (whole eggs, yolks and whites)
2 cups fresh strawberry or black raspberry puree (from 3-4 cups cleaned, hulled, and quartered berries)
3/4 cup sugar (1/2 cup + 1/4 cup)
1/2 teaspoon vanilla extract
Combine cream and salt in saucepan and bring to steaming.
Whisk eggs with 1/2 cup of sugar and temper with hot cream. Return mixture to saucepan and heat until thickened (but not scrambled).
Run mixture through sieve and let cool for a little while. Add vanilla extract. Cover, pressing plastic wrap on surface, and refrigerate overnight.
The next day, puree enough berries with remaining 1/4 cup sugar to end up with 2 cups of puree. (We use an immersion blender for the pureeing and it works fabulously). Force the puree through a sieve into the chilled custard.
Follow your ice cream maker’s instructions to make the best berry ice cream ever.
Ice cream machine used: Lello Musso Lussino Ice Cream Maker
We have never heard a word of complaint about these ice creams!!!
Possible changes for next time:
Not exactly changes, but some things we have done:
We have added chunks of strawberries for a little extra flavor.
We have added chocolate as either a stratiatelli or as chunks.
Holly once used frozen blackberries and it was delicious, although the fresh strawberry and black raspberry reign supreme.