Mixed Berry Ice Cream

Mixed berry ice cream is a perfect use for the mixed frozen berries at the bottom of your freezer! You know, the ones that you said you would use for morning smoothies after your 6am run? Well don't let them go to waste... If you're not making jam, then make ice cream!

I bought an ice cream maker about two years ago (could be longer) and had never used it. I guess I should stop mocking my mum when she buys kitchen gadgets that will just sit in a cupboard for five years until the next major Spring clean (you really do turn into your parents). Turns out, it only took a global pandemic and the empty hours of furlough existence to finally root around in the back of the kitchen cupboards and attempt to make ice cream. I could have done it while the weather was hot a week ago, but at least I have something comforting to indulge in while sitting sadly in the window looking out at the rain like Rachel when things aren't working out with Ross whichever time it was (only with less make-up and bra-less, because quarantine).

I digress... this ice cream is fab, but the recipe requires a machine. If you don't have one then hold fire - I'm going to experiment with a no-churn recipe soon, so stay tuned for that. I researched various recipes and used a smaller quantity of berries than a few that I found (because that's what I had and didn't want to compromise on overall quantity of ice cream) and it turned out great. I think more berries would have made it too tart for my taste.

You only need egg yolks for ice cream, so save the whites and make meringues! They're a great accompaniment to the ice cream. As is chocolate torte (pictured below).

---

Ingredients

250g frozen mixed berries

2tbsp lemon juice

350ml milk

350ml double cream

1tsp vanilla extract

250g caster sugar

5 egg yolks

Method

1. Microwave the frozen berries for 30-40 seconds until slightly softened, then blend in a food processor to create a thick puree. Press the puree through a sieve to remove the seeds - this takes a little effort, but totally worth it for a lovely smooth ice cream! Add the lemon juice and set aside. 

2. Heat the milk, cream and vanilla gently in a medium saucepan - bring it to a simmer then remove from the heat (don't allow it to boil). 

3. In a bowl or stand mixer, whisk the egg yolks and sugar until thick and pale. With the whisk still going, add the milk mixture about half a cup at a time. Once combined, transfer to a clean saucepan and heat gently until the mixture thickens enough to coat the back of a spoon. Stir continuously and don't allow to boil - if you leave it alone it may curdle! 

4. Add the berry puree and leave to cool in the fridge. Once cooled, transfer to the ice cream maker and churn to the manufacturer's instructions (I did 30 minutes), You should end up with a soft serve consistency. Transfer to a container and place in the freezer to set fully overnight.