Packed full of flavour and worth the effort for a special occasion. Remove the ice cream from the freezer and put in the fridge before serving.
You’ll need a temperature probe and an ice cream machine for this recipe
250 g mixed frozen berries
2 tsp icing sugar
1.5 tbsp raspberry liqueur (I used Chambord)
175 ml full fat milk
75 ml double cream
1 egg
3 egg yolks
100 g caster sugar
1.5 tbsp milk powder
Place the berries in a pan with the icing sugar and raspberry liqueur. Place over a medium heat and cook until the berries are defrosted and releasing lots of juice. Crush the berries with a fork tip into a bowl, set aside and allow to cool completely.
In a medium sized saucepan bring the milk and cream to a simmer then remove from the heat.
Place the egg, egg yolks, sugar and milk powder in a stand mixer and whisk until thick and creamy. With the motor still running, very slowly pour in the milk and cream mixture and whisk until combined. Return to the saucepan and stir over a low heat until the temperature reaches 82C. Pour into a bowl, and place in an ice bath to cool quickly, stirring occasionally. When everything is cold, add the berries to the custard and chill in the fridge for an hour.
Pour the ice cream into an ice cream churner and churn to the manufacturer’s instructions and freeze until needed.
Berry ice cream
Equipment
Ingredients
- 250 g frozen berries
- 2 tsp icing sugar
- 1.5 tbsp raspberry liqueur
- 175 ml full fat milk
- 75 ml double cream
- 1 egg
- 3 egg yolks
- 100 g caster sugar
- 1.5 tbsp milk powder
Instructions
- Place the berries in a pan with the icing sugar and raspberry liqueur. Place over a medium heat and cook until the berries are defrosted and releasing lots of juice. Crush the berries with a fork tip into a bowl, set aside and allow to cool completely.
- In a medium sized saucepan bring the milk and cream to a simmer then remove from the heat.
- Place the egg, egg yolks, sugar and milk powder in a stand mixer and whisk until thick and creamy. With the motor still running, very slowly pour in the milk and cream mixture and whisk until combined. Return to the saucepan and stir over a low heat until the temperature reaches 82C. Pour into a bowl, and place in an ice bath to cool quickly, stirring occasionally. When everything is cold, add the berries to the custard and chill in the fridge for an hour.
- Pour the ice cream into an ice cream churner and churn to the manufacturer's instructions and freeze until needed.
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