Friday, June 29, 2012
The resulting ice cream was a pretty light purple color - besides looking lovely on its own, it would make the perfect accent with some fresh peaches, or on top of a peach cobbler.
This recipe is egg-free, so you don't have to worry about making a custard. There is a little cooking involved, but it's not complicated.
Raspberry-Blackberry Ice Cream
6 ounces fresh raspberries
6 ounces fresh blackberries
1 14-ounce can sweetened condensed milk
2 cups heavy cream
1 teaspoon vanilla extract
1/2 teaspoon salt
Put the raspberries and blackberries in a saucepan and heat, stirring as needed, and crushing the berries as you go until the fruit is broken down and you have a syrupy liquid.
Strain the liquid through a fine strainer to separate the liquid and pulp from the seeds and bits of skin. Discard those seeds and solids. Let the syrup cool to room temperature.
When the syrup has cooled, add the sweetened condensed milk. Stir until it is completely combined. The liquid will thicken a little. Add the heavy cream, vanilla extract, and salt and stir until it is all well combined.
Chill the mixture in the refrigerator at least four hours or overnight. When it is fully chilled, churn it in your ice cream maker according to the manufacturer's directions. Transfer to a storage container and freeze until firm.
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This ice cream was featured on Tastespotting for their celebration of ICE CREAM DAY sponsored by Dreyers/Edys Slow Churned Ice Cream. It's right here. And check out my whole gallery here.
Whole Food Friday: Berry Ice Cream for Dessert
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