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"This is the ice cream recipe that got me hooked on making ice cream. The flavor is surprisingly fresh, perhaps due to the lack of emulsifiers or preservatives."
Ingredients
2 3/4 cups (400g) mixed berries
juice of 1/2 lemon, strained
2/3 cup sugar
1 cup heavy cream
Preparation
Combine ingredients in a blender or food-processor and puree for 1-2 minutes.
Refrigerate until cold, about 4 hours.
Pour mixture into an ice cream maker and churn until the texture resembles soft serve, about 20-30 minutes.
Transfer the ice cream to the freezer to firm up, about 3 hours, before serving.
Notes
Most people don't have ice cream makers. This recipe can work without one!
When blending the ingredients, blend until cream is whipped to hold its shape. Refrigerate for 4 hours, then transfer to freezer directly. The ice cream will be harder to scoop, due to larger ice crystals, but you can get around this by leaving the ice cream at room temperature for 5 minutes before scooping.
I use frozen berries for convenience (usually Trader Joe's Fancy Berry Medley). They're also often sweeter than fresh berries, because they can be picked when ripe.
If your berries are unripe, increase the sugar by an additional 1/3 cup.
If you like this recipe and want to up your game, NYTimes has a guide on how to make ice cream. I'd recommend their salted caramel recipe.
If you make this ice cream, send us a photo! We'd love to see how it turned out! (Or, even better, send us a video of the process and be considered for a prize!)
Recipe courtesy of Charles G., adapted from "Italian Cooking School: Ice Cream"