Homemade berry ice cream

5 from 1 vote

Made from scratch with simple ingredients and packed with real fruit, this homemade berry ice cream delivers a light and creamy texture and vibrant berry flavour in every bite.

Prep Time10

Cook Time30

Cooling/freezing6

Course: Dessert

Keyword: berry, From scratch, ice cream

Servings:

Calories: 256kcal

Ingredients

Berry sauce

230 grams berries
⅓ cup sugar
2 tablespoon lemon juice

Ice cream

400 mls full cream milk
600 mls pure cream
1 ½ tablespoon vanilla extract
1 cup sugar

Metric - US Customary

Instructions

In a saucepan combine the berries, sugar and lemon juice. Bring the mixture to a slow boil over medium heat, stirring constantly. Reduce the heat to medium-low and cook for 5 minutes or until the sugar is dissolved and the sauce is has thickened.
Remove the saucepan from the heat and mash the berries.
Transfer the sauce to a shallow dish, cover and allow to cool at room temperate for around 20 minutes and then refrigerate for at least 1 hour or until fully chilled.
Meanwhile, combine the milk, sugar, vanilla and cream in a mixing bowl and whisk to dissolve the sugar. Cover the bowl and place it in the fridge to chill while the berry sauce cools.
When the berry sauce is completely cooled, churn the ice cream. Pour the chilled ice cream mixture into the freezer bowl of the ice cream maker, and place it in the machine. Insert the whisk, attach the lid and begin churning. Churn for 25 minutes. Refer to the notes sections for instructions for how to churn the ice cream by hand.
Transfer half of the churned ice cream into a freezer-safe container. Top with half of the chilled berry sauce in dollops and use the handle end of a spoon to swirl the sauce through the ice cream. Repeat this process with the remaining half of the ice cream and berry sauce.
Cover and freeze for at least 4 hours before serving.

Notes

To churn the ice cream by hand, simply pour the ice cream mixture into a freezer-safe container and place it in the freezer. After 45 minutes mix the ice cream with a wooden spoon, scraping down the sides of the container. Return to the freezer for another 45 minutes. Continue this process until almost frozen, for about 8 hours.

When the ice cream is almost frozen, top the ice cream with the berry sauce in dollops and use the handle end of a spoon to swirl the sauce through the ice cream. Cover and freeze for at least 4 hours before serving.

Storage

Homemade ice cream can be stored in an airtight container in the freezer for several months and will remain safe to eat, however for the best flavour and texture, it's best enjoyed within 1 to 2 weeks.

Tips

Ensure the berry is sauce is fully chilled before adding it to the ice cream.
If you would prefer the berry flavouring to be incorporated throughout the ice cream rather than in ripples, simply add the chilled berry sauce to the ice cream in the machine for the last 5 minutes of churning.
After freezing, remove the ice cream from the freezer and allow it to sit at room temperature to soften for 5 to 10 minutes before serving.
Use an ice cream scoop warmed in hot water (then dried with a tea towel) to serve the ice cream.

Nutrition