Mixed Berry Ice Cream

  • 1 qt mixed berries, fresh or frozen
  • 2 cups heavy cream
  • 1 cup whole milk
  • Juice of 1 lime
  • 1 cup sugar
  • 3 egg yolks
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  1. In a medium-size bowl, whisk together yolks and sugar; set aside.
  2. Using a double-boiler over medium-low heat, add the milk, cream, berries, and salt.
  3. Regularly whisk the mixture until the temperature reaches 145 degrees.
  4. Slowly add about half of the cream mixture to the eggs and sugar while whisking vigorously.
  5. Once the eggs and cream have been thoroughly mixed, pour the egg mix into the remaining cream.
  6. Whisk constantly and slowly until the mixture reaches the temperature of 165-175 degrees.
  7. Remove from heat and add lime juice and vanilla.
  8. Whisk them in completely and pour the mixture into a new container to cool.
  9. Place in the freezer for 2-3 hours or place in the refrigerator overnight.
  10. Churn according to your ice cream maker’s instructions.
  11. After churning, place in the freezer to firm up.
  12. Serve once firm enough.

Adapted from a blackberry ice cream recipe posted on My Husband Cooks blog.

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