Summer Berry Swirl Ice Cream

This Summer Berry Swirl Ice Cream made with a mix of farmstand fresh berries is a delicious, easy recipe for making ice cream at home.

Course Dessert

Cuisine American

Prep Time 1

Cook Time 35

Freezing Time 5

Total Time 6 35

Servings servings

Calories 443kcal

Author Tristin Rieken

Ingredients

4 large egg yolks
1 ½ cups granulated sugar
1 teaspoon vanilla extract
2 cups whole milk
1 cup heavy cream
¾ teaspoon fine salt
1 cup strawberries
1 cup raspberries
1 cup blackberries
1 ½ teaspoons lemon juice divided

Instructions

Begin by placing the bowl of your ice cream maker into the freezer.
Then make ice cream base. In a large saucepan whisk egg yolks, vanilla, and sugar until light in color and ribbon like. Then whisk in milk, cream, and salt.
Place saucepan over medium heat and clip candy thermometer to the side of pan. Whisking constantly bring mixture to 170 degrees Fahrenheit.
Once ice cream base reaches temperature remove from heat and immediately strain through a fine mesh strainer into a lidded container. Place in the refrigerator to chill until ready to churn, up to 3 days.
Then make the fresh strawberry, raspberry and blackberry purees, also up to 3 days in advance. Muddle strawberries with ¼ cup granulated sugar and ½ teaspoon lemon juice in a small saucepan. Place over medium heat and bring to a simmer, reduce heat to low and simmer until thick and bubbly, about 5 minutes. Remove and allow to cool slightly, then carefully puree until smooth, adding tablespoons of water if needed to puree. Strain puree if necessary to remove seeds and transfer to lidded container. Chill until ready to use. Repeat with both the raspberries and blackberries, storing each of the three berry purees separately. Alternately, you can quicken the process and opt to make a puree of all three berries at once.
When ready to churn stir a few tablespoons of each of the fruit purees into the ice cream base, or more if desired, to add both berry flavor and a ting of color to the ice cream. Reserve remaining to swirl in ribbons of puree after ice cream has churned.
Churn ice cream according to ice cream maker manufacturer instructions, typically in a completely frozen solid churning bowl on low speed for 30-35 minutes.
Meanwhile, prepare a freezer-safe ice cream container by adding some berry swirls around the outside. Add spoonfuls of each berry puree around the edges and over the bottom as desired.
Once ice cream is the consistency of soft serve, stop churning and pour ⅓ of the ice cream base into the berry swirled container.
Spoon ⅓ of the each of the remaining berry purees over the ice cream base in the container. Add another ⅓ of the ice cream, topped with another ⅓ of each of the berry purees.
Finally, pour remaining ice cream into container and top with dollops of remaining berry purees. Lightly swirl into ribbons. Then secure lid into place and freeze until hard, at least 3-4 hours

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