Let’s face it – Southern California has been hot and humid lately! What better way to beat the heat than to eat ice cream? I know, it would be a lot simpler if I just went through the drive-thru at McDonald’s to get an ice cream cone (my fave!), but we like to challenge ourselves so we spent time to make our own ice cream with a bunch of fruit: blackberries, raspberries, and blueberries – thus, berries galore! This recipe came from Daniel’s culinary school – Le Cordon Bleu in Pasadena. It might not be easy for beginners to understand because everything is in ounces and is a bit more technical. You can use an online converter if needed. Anyway, we made 2 quarts with this recipe – yikes! Does someone want to come over and help us eat it?
Don't these berries like great?
Start by combining sugar with 10 egg yolks (eek, 10 is a lot, but that's what makes the ice cream rich and creamy!)
In a pot, scald some milk, then combine it with the egg mixture while whisking together.
Cook everything together on low heat until it reaches 180 degrees. Then strain liquid with a strainer to remove any clumps. Next, add heavy cream into the mixture, then place into the fridge/freezer to cool.
Run through the ice cream machine, which takes about 30 minutes.
It should be done when it resembles a soft serve consistency.
Next, pack the ice cream into a container and fold in the berries. Cover with plastic wrap and store in freezer overnight.
Trust me, this recipe will create a really rich and thick ice cream that will probably clog your arteries. At least we added some natural berries to lessen the sweetness!
To view or print-out this recipe, click here: Ice Cream with Berries Galore