Boysenberry Ice Cream
By á-170456
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)
Details
Servings 6
Preparation
Step 1
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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