This homemade triple-berry ice cream features raspberries, blackberries, and strawberries and is absolutely delicious on hot summer afternoons.

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Recipe Summary

Yield:
Makes about 1 quart
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender, whirl raspberries and blackberries until smoothly puréed. Rub purée through a fine strainer into a bowl; discard seeds. Mix strawberries and 6 tablespoons sugar with purée. Set aside.

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  • In a 2- to 3-quart pan, combine remaining 3/4 cup sugar and half-and-half. Stir over high heat until bubbles form at pan edge (scalding, about 180°), 5 to 8 minutes.

  • In a small bowl, whisk eggs to blend. Then whisk about 1/2 cup of the hot cream mixture into eggs. Return egg mixture to pan and stir over medium-low heat with a flexible spatula-scraper, scraping pan bottom and sides thoroughly for even cooking, until custard thickly coats a metal spoon (about 190°), 8 to 10 minutes.

  • Add vanilla to custard.

  • At once, nest pan in ice water and stir custard often until mixture is cold, 10 to 15 minutes.

  • Pour cold custard through a fine strainer into a bowl, then pour mixture into an ice cream maker (1-qt. or larger capacity), or strain directly into the maker; discard residue. Add berry mixture. Freeze according to manufacturer's directions until mixture is firm enough to scoop, dasher is hard to turn, or machine stops.

  • Serve softly frozen, or freeze airtight (see freezing facts).

  • Firming and Storing Ice Cream:

  • To get frozen desserts hard enough to scoop onto a cone, or to store them, transfer when frozen to an airtight container and put in the freezer at least 3 hours or up to 1 week.

  • If freezing with ice and salt, leave the frozen dessert in ice and salt up to 3 hours.

  • For best flavor and texture, serve frozen desserts within a week. On longer standing, icy crystals develop.

  • Nutritional analysis per 1/2 cup.

Nutrition Facts

229 calories; calories from fat 33%; protein 3.7g; fat 8.3g; saturated fat 4.7g; carbohydrates 36g; fiber 1.9g; sodium 41mg; cholesterol 75mg.
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