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Recipe Summary

prep:
10 mins
freeze:
1 hr
cook:
13 mins
total:
1 hr 23 mins
Servings:
12
Yield:
6 1/2 cup servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine berries, lemon juice and 1 tablespoon of the sugar in a small saucepan over medium heat. Cook 5 minutes or until berries burst and become a bit syrupy. Cool.

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  • In a bowl, whisk together egg yolks and 1/4 cup of the sugar. Heat milk, cream, salt and remaining 1/4 cup sugar in a medium pot until barely simmering. Remove from heat and slowly whisk into egg-sugar mixture to temper. Pour mixture back into pot and set over medium-low heat. Stir constantly until mixture coats the back of a wooden spoon (170 to 180 degrees), about 4 to 8 minutes. Pour through strainer into a new bowl; cool over ice bath or in refrigerator.

  • Whisk vanilla extract and berries into cooled creamy egg mixture. Process in an ice cream maker according to manufacturer's directions. Transfer to a lidded container and freeze at least 1 hour.

Nutrition Facts

154 calories; fat 10g; cholesterol 100mg; saturated fat 6g; carbohydrates 14g; protein 3g; sodium 51mg.
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