This Berry Ripple Ice Cream Recipe starts with the silkiest and creamiest homemade vanilla ice cream custard that gets swirled with ripe seasonal berries such as blueberries and raspberries or any berry of your choice!
Jump to RecipeIn this Berry Ripple Ice Cream Recipe, the silkiest and creamiest homemade vanilla ice cream gets rippled with ripe seasonal berries such as blueberries and raspberries or any berry of your choice!
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Summer is here everyone! Let’s cheer, let’s shout, let’s scream, and of course, let’s eat ice cream…. and plenty of it! Each year I try to share several new ice cream flavors with you because homemade ice cream is my jam.
My latest creation, a Berry Ripple Ice Cream Recipe, is so lovely and so seasonally perfect that I am sure you will run to your local grocery store or farmer’s market and pick up all the berries in sight. This particular berry ripple ice cream recipe is made with a mix of blueberries and strawberries but you have the option of making this with whatever berries you love.
Ingredients
- Eggs: Crack in those eggs and yolks for a custard that’s as rich and smooth as your favorite jazz tune.
- Sugar: A generous sprinkle of sugar because life’s just better with a little sweetness.
- Heavy Cream: Heavy whipping cream and half-and-half come together for that oh-so-creamy, dreamy texture.
- Vanillas: Pure vanilla extract to jazz up the base with those sweet, aromatic notes.
- Berries: Blueberries, strawberries and raspberries to create the ripple effect
How to Make Ripple Ice Cream
- Beat eggs and egg yolks in medium-sized bowl. Add 1 1/2 cups sugar and whisk together.
- Add heavy cream and half and half to large pot and heat to boiling. Remove from heat.
- Slowly add three tablespoons of the hot milk mixture to the egg mixture and whisk together to combine. Then slowly add in the rest of the milk mixture and whisk the entire time to make sure it doesn’t scramble. Stir in vanilla extract. Place the mixture in the refrigerator for 2-3 hours to chill completely.
- While mixture cools, add 1 cup of blueberries to small saucepan and cover with 1/4 cup sugar and 1/4 cup water. In a separate small saucepan, add 1 cup of strawberries and 1/4 cup water and 1/4 cup sugar.
- Heat both pans over medium heat and allow berry mixtures to cook until berries begin to breakdown and syrup develops and thickens. Turn off heat and cool to room temperature and store until ice cream is ready for churning.
- When custard is completely chilled, add to ice cream maker following the manufacturer’s instructions and freeze.
- To create ripples, alternate scoops of ice cream into a freezer safe container with berry syrups and take knife to swirl through ice cream. Store in freezer.
How to Store
- Transfer the ice cream into an airtight container. If you don’t have one specifically for ice cream, any airtight plastic or glass container will do the trick.
- Place a piece of parchment paper right on the surface of the ice cream before closing the container. This helps prevent ice crystals from forming.
- Keep it in the coldest part of your freezer, far from the door, for the best super chill environment.
Amazing Ice Cream Recipes to Try
Check out more of my delicious ice cream recipes below!
- Homemade Strawberry Ice Cream
- Mocha Fudge Swirl Ice Cream
- Sweet Potato Ice Cream
- Coffee Ice Cream
- Cookies and Cream Ice Cream
- Cookie Butter Ice Cream
Berry Ripple Ice Cream
This Berry Ripple Ice Cream Recipe starts with the silkiest and creamiest homemade vanilla ice cream custard that gets swirled with ripe seasonal berries such as blueberries and raspberries or any berry of your choice!
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Servings: 8 servings
Ingredients
- 3 large eggs
- 2 large egg yolks
- 1½ cups granulated sugar
- 2 cups heavy whipping cream
- 2 cups half and half
- 1 tablespoon pure vanilla extract
- 1 cup blueberries or any berries of your choice
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 cup strawberries or raspberries or any berries of your choice
- 1/4 cup granulated sugar
- 1/4 cup water
Instructions
- Beat eggs and egg yolks in medium-sized bowl. Add 1 1/2 cups sugar and whisk together.
- Add heavy cream and half and half to a large saucepan and heat gently; do not let come to a boil.
- Temper eggs by slowly pour 1 cup of hot heavy cream mixture into egg mixture while whisking quickly. This will raise the temperature of the eggs carefully without scrambling them. Then while stirring, pour the tempered egg mixture slowly into the remaining heavy cream mixture in the saucepan.
- Gently heat ice cream base over medium low heat, stirring constantly (especially the corners of the pot), until thickened and reaches 170F on a digital thermometer. The mixture should look silky and coat the back of a spoon so when you run your finger through it, it doesn’t come back together.
- Remove from heat and add vanilla. Strain through a fine-mesh sieve (to catch any cooked egg pieces) and chill in an ice bath (a bowl set inside of a bowl of ice water) until it’s cooled to room temperature. Then cover with plastic wrap and move into the refrigerator until completely cold, about 2-3 hours.
- While mixture cools, add 1 cup of blueberries to small saucepan and cover with 1/4 cup sugar and 1/4 cup water. In a separate small saucepan, add 1 cup of strawberries and 1/4 cup water and 1/4 cup sugar.
- Heat both pans over medium heat and allow berry mixtures to cook until berries begin to breakdown and syrup develops and thickens. Turn off heat and cool to room temperature and store until ice cream is ready for churning.
- When custard is completely chilled, add to ice cream maker following the manufacturer's instructions and freeze.
- To create ripples, alternate scoops of ice cream into a freezer safe container with berry syrups and take knife to swirl through ice cream. Store in freezer.
Notes
Feel free to change the berries used in this recipe to suit your preference.
How to Store
- Transfer the ice cream into an airtight container. If you don’t have one specifically for ice cream, any airtight plastic or glass container will do the trick.
- Place a piece of parchment paper right on the surface of the ice cream before closing the container. This helps prevent ice crystals from forming.
- Keep it in the coldest part of your freezer, far from the door, for the best super chill environment.
Nutrition
Calories: 539kcal | Carbohydrates: 59g | Protein: 6g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 220mg | Sodium: 78mg | Potassium: 196mg | Fiber: 1g | Sugar: 53g | Vitamin A: 1261IU | Vitamin C: 13mg | Calcium: 121mg | Iron: 1mg
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Ice cream and berries are some of my favorite things about summer and you have united them beautifully in this! This looks so good, I’d love this in winter too – with a coffee chaser! 🙂
This is the perfect ice cream for summer using fresh berries that are in season. Love it!
Such a gorgeous texture and delicious recipe! I love a berry ice cream and this hits the spot, especially since berries are in season. Thanks for sharing!
It looks so beautiful and it tastes even better. Such a gorgeous ice cream recipe!