Mixed Berry Ice Cream
Showcasing summer’s fresh berries, this ice cream can be made using our vanilla ice cream starter or vanilla ice cream made from scratch. Prepare the ice cream base but do not freeze it, then proceed as directed below.
Ingredients
- 1 batch vanilla ice cream, unfrozen (see note above)
- 1/2 pint raspberries
- 1/2 pint blackberries
- 1 pint blueberries
- 1/2 cup sugar
Directions
Prepare the vanilla ice cream starter or scratch vanilla ice cream recipe and refrigerate until cold.
In a bowl, gently stir together the raspberries, blackberries and blueberries. Transfer 1 cup of the berries to a small bowl; set aside.
Pass the remaining berries through a food mill fitted with a medium plate. Transfer the pureed berries to a saucepan and stir in the sugar. Place over medium-high heat and cook, stirring occasionally, until the mixture is reduced to 1 cup, 18 to 20 minutes. Remove from the heat and stir in the reserved whole berries. Let cool to room temperature, then refrigerate until cold.
In a large bowl, stir together the ice cream base and the berry mixture until well combined. Transfer the mixture to a 2-quart ice cream maker and freeze according to the manufacturer’s instructions. Transfer the ice cream to a chilled container, cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 1/2 quarts.
Williams-Sonoma Kitchen.
