Very Berry Ice Cream
This homemade triple-berry ice cream features raspberries, blackberries, and strawberries and is absolutely delicious on hot summer afternoons.
How to Make It
Step 1
1
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.
Step 2
2
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.
Step 3
3
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.
Step 4
4
Add vanilla to custard.
Step 5
5
At once, nest pan in ice water and stir custard often until mixture is cold, 10 to 15 minutes.
Step 6
6
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.
Step 7
7
Serve softly frozen, or freeze airtight (see freezing facts).
Step 8
8
Firming and Storing Ice Cream:
Step 9
9
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.
Step 10
10
If freezing with ice and salt, leave the frozen dessert in ice and salt up to 3 hours.
Step 11
11
For best flavor and texture, serve frozen desserts within a week. On longer standing, icy crystals develop.
Step 12
12
Nutritional analysis per 1/2 cup.
Ingredients
1 cup rinsed raspberries
1 cup rinsed blackberries
2/3 cup finely mashed strawberries
1 cup plus 2 tablespoons sugar
2 cups half-and-half (light cream)
2 large eggs
2 teaspoons vanilla
Directions
Step 1
1
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.
Step 2
2
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.
Step 3
3
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.
Step 4
4
Add vanilla to custard.
Step 5
5
At once, nest pan in ice water and stir custard often until mixture is cold, 10 to 15 minutes.
Step 6
6
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.
Step 7
7
Serve softly frozen, or freeze airtight (see freezing facts).
Step 8
8
Firming and Storing Ice Cream:
Step 9
9
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.
Step 10
10
If freezing with ice and salt, leave the frozen dessert in ice and salt up to 3 hours.
Step 11
11
For best flavor and texture, serve frozen desserts within a week. On longer standing, icy crystals develop.
Step 12
12
Nutritional analysis per 1/2 cup.
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