Boysenberry Ice Cream

Boysenberry Ice Cream
Boysenberry Ice Cream

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • VANILLA ICE CREAM:

  • 1 1/2

    cups cream

  • 1 1/2

    cups milk

  • 1/2

    cup sugar

  • 1/8

    teaspoon salt

  • 1

    vanilla bean halved, and seeds scraped

  • 4

    egg yolks

  • BOYSENBERRY ICE CREAM:

  • 1

    pound boysenberries

  • 2/3

    cup sugar

  • 3

    cups Vanilla Ice Cream (listed above)

Directions

For the Vanilla Ice Cream: Bring the cream, milk, sugar, salt and vanilla bean to a boil in a medium saucepan. Meanwhile, whisk the yolks together. Once the cream mixture has come to a rolling boil, turn off the heat. Take 1 cup of the hot cream mixture and stream it slowly into the yolks, whisking. Slowly pour the egg-cream mixture back into the saucepan. Whisk. Turn the flame on low and cook until the base thickens slightly, about 2 to 3 minutes. Be careful not to overcook, as the mixture will curdle. Strain through a fine-mesh strainer and chill for 2 to 3 hours or overnight. For the Boysenberry Ice Cream: Make a boysenberry purée by tossing the berries and the sugar together and setting the mixture in a warm place to macerate for 1 hour. You can heat the mixture in a 200 degree oven for 30 minutes to speed up the process. Blend with a stick blender or pour into a food processor to purée, then strain. You'll have 2 to 2 1/2 cups of purée. Stir 2 cups of the purée into the vanilla ice cream. Chill, ideally to 38 degrees, 2 to 3 hours or overnight. Process in an ice cream machine according to the manufacturer's directions. This recipe yields 6 servings. Each serving: 473 calories; 106 mg. sodium; 232 mg. cholesterol; 28 grams fat; 16 grams saturated fat; 53 grams carbohydrates; 5 grams protein; 4 grams fiber.

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