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With the arrival of summer homemade ice cream has become the goto treat in our house. I can change up the flavours, create different flavours straight in the bowl or even create dairy free options. I love the fact that I can use a few simple ingredients that I always have in the house and make ice cream that has no additives or preservatives.

By using a combination of heavy cream, whole milk, eggs and sugar this ice cream stays scoop-able in the freezer. Pulling rock hard ice cream from the freezer is never enjoyable and I was always looking for a way to get it to stay soft. If you try making this without the cream it will be harder coming out of the freezer and will not be as smooth.

This ice cream is great right out of the ice cream maker as well as a make a head dessert. The kids would love to eat it all out of the bowl before the ice cream machine is even finished, if my back was turned they would all grab a spoon (This has not happened yet, but their heads are definitely in there as the paddles are turning, they cannot wait).

I received raspberries and blackberries in my fruit and vegetable box this week and I decided to use them as a swirl in the vanilla ice cream. The kids were my sous chefs helping with the sauce and the ice cream base. Kaileigh made the berry sauce on the stove, while Derek made the base in the kitchen aid mixer.

The berry sauce was made by simmering the two half-pints of berries with a scoop of honey, stirring regularly to prevent it from burning on the bottom. The sauce was then refrigerated until cool. I stored it in a mason jar…love them!

The ice cream base was made using raw fresh eggs, cream, a vanilla bean, whole milk and organic cane sugar. The eggs and sugar were whipped until light and frothy, and then the vanilla, cream and milk were mixed in. I refrigerated it at this point as I did want to make it until the following day but you could put it directly into the ice cream maker.

I do use raw eggs in this recipe but if you do not want to eat raw eggs, or cannot have them you could just leave the eggs out. The ice cream might freeze a little harder.

25 minutes in the ice cream maker and you will have fresh, yummy ice cream. I have an older cuisinart ice cream maker, where you place the ice cream base into the frozen bowl and it stirs the base while it freezes. I love it, we just keep the bowl in the freezer all the time so we can make Ice cream at a moments notice.

I scraped the ice cream into a bowl and put it in the freezer. 30 minutes later I pulled it out and swirled in the about 1/2 a cup of the berry sauce. I gently folded to get a swirl, rather then mixing it all and making berry ice cream. The swirls look so pretty and has a more defined flavour contrasting the vanilla.

Recipe

Servings 10

Prep time 30 minutes

Chill time 4 hours.

• 2 cups of heavy cream
• 2 cups whole milk
• 3 eggs
• 3/4 cup organic cane sugar (could use maple syrup or honey but that will change the flavour slightly)
• 1 Vanilla bean
• 1 tsp vanilla extract

• 6 oz blackberries *
• 6 oz raspberries *
• 1/4 cup of Honey

Instructions

1. Combine the 3/4 cup sugar and 3 eggs and whip until light yellow it changes consistency from runny to yellow and creamy.
2. Mix in the 2 cups heavy cream, 2 cups whole milk, and 1 tsp vanilla extract. Does not need to be whipped.
3. Split open the vanilla bean and scrape out the seeds mix them into the ice cream base.
4. Refrigerate until ready to use.
5. Place washed berries in a pot on the stove with 1/4 cup honey. Stir and simmer for approximately 20 minutes until it gets slightly thicker.
6. Refrigerate sauce until ready to use. Should be completely cool before mixing it into the ice cream.
7. Pour the ice cream base into the ice cream maker. Follow the directions on your ice cream maker, ours takes about 25 minutes.
8. Freeze ice cream for at least 1/2 hour then remove from the freezer (make sure it has hardened up slightly, too soft and it will melt together); add approximately 1/2 cup of the berry sauce and fold into the ice cream.
9. Place back in freezer and freeze for 3 or more hours. (it will now be perfect for ice cream cones)

*Berries can be any berry you choose, raspberry and blackberries are favourites in our house but strawberries, blueberries would work as well.