Very Berry Ice Cream

Very Berry Ice Cream
Servings: 12 Yield: 6 1/2 cup servings Prep 10 mins Freeze 1 hr Cook 13 mins Process according to manufacturer's directions


  • 1/3 cup fresh blueberries
  • 1/3 cup fresh blackberries
  • 1/2 cup chopped and hulled fresh strawberries
  • 1 tablespoon lemon juice
  • 1/2 cup plus 1 tablespoon sugar
  • 4 egg yolks
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract

Make It

1. 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.

2. 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.

3. 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

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 154, Fat, total (g): 10, chol. (mg): 100, sat. fat (g): 6, carb. (g): 14, fiber (g): , pro. (g): 3, sodium (mg): 51, Percent Daily Values are based on a 2,000 calorie diet.