The Summer long Holy Week vacation is finally here! And everyone is in the ice cream mode again and so I thought I should give my little bug a good taste of her very first ice cream. Marionberry ice cream! YUM! Nothing will inspire me to make homemade ice cream more than Summer long break and endless supply of fresh berries right at my sister’s garden (and have I ever told you that we live just 7 minutes walk away?!)
The first time I made ice cream was chocolate mocha flavor and it was amazing, way better than store bought, so I wanted to make again but this time I want it to be child friendly so I decided on Berry Ice Cream. This will definitely not compare to supermarket ice creams that are often loaded with food colorings, flavorings and preservatives.
I was going to make ice cream using my sister’s ice cream machine but then she lent it to a friend so this time I had to make my ice cream the “old fashion” way. But that’s fine, making ice cream without the machine is easy and the advantage is that I can make so much more than a pint at one time and I don’t have to carry big heavy machine.
Homemade Berry Ice Cream ( makes about 4.5 cups )
- 6 large egg yolks
- 1 Cup white sugar ( more if you want it sweeter )
- pinch of salt
- 1 tsp vanilla extract
- ½ almond extract
- About 1.5 Cup marionberries ( any type of berries will do as long you get about a cup of mashed berries )
- 2 cups all purpose cream
- 3/4 Cup Full cream milk
- Electric Mixer
- Metal or plastic or Glass container
- large saucepan
First and foremost i put my glass container where I want to put my ice cream in the freezer. This will help my ice cream freeze faster making it so much creamier.
Next, I carefully wash my fresh squishy berries –> remove their stems —> then mash them with the back of a spoon to bring out their juices. You may puree them with a blender if you want extra smooth ice cream. I personally prefer ice cream with bits of berry texture.
Using an electric mixer on med-high speed, whisk the 6 yolks, white sugar and salt until pale. Add in the vanilla extract and almond extract. In a large saucepan over medium heat, add in the cream and milk. Heat until it simmers. Turn off heat. Slowly pour this mixture over the egg –sugar mixture while the mixer is turned at low-medium speed. ( pouring it slowly prevents the egg from getting scrambled and making the custard smooth ) . This makes a really creamy custard mix. Turn off the mixer.
Pour the custard mix into the saucepan and add in the mashed berries. Simmer while stirring constantly for about 15 minutes- 20 minutes. The mixture will slowly turn into beautiful deep purplish foamy liquid.
I let the custard cool down before pouring it into my frozen glassware. Freeze it for 1 hour, then pour it again into my mixer and mix it on high speed to incorporate air and break off the ice crystals. I did this procedure (Freeze –> Remix ) 2 more times to make it all perfect; no ice crystals, very smooth, very creamy!
After the third mix, leave the mixture in the freezer overnight. There you have it, irresistibly creamy and amazing marionberry ice cream! Love the deep, vibrant berrylicious color of this!
This will perhaps keep fresh up to 2 weeks??? I’m not sure. It never last more than 3 days in my house.
Optional flavor boosters : sprinkle chopped toasted walnuts and fresh banana slices!!!