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Boysenberry Ice Cream

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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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