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!
Servings: 8 servings
Calories: 539kcal
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