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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.
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
- Combine the 3/4 cup sugar and 3 eggs and whip until light yellow it changes consistency from runny to yellow and creamy.
- Mix in the 2 cups heavy cream, 2 cups whole milk, and 1 tsp vanilla extract. Does not need to be whipped.
- Split open the vanilla bean and scrape out the seeds mix them into the ice cream base.
- Refrigerate until ready to use.
- 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.
- Refrigerate sauce until ready to use. Should be completely cool before mixing it into the ice cream.
- Pour the ice cream base into the ice cream maker. Follow the directions on your ice cream maker, ours takes about 25 minutes.
- 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.
- 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.