Hello friends! How is July going so far? I hope you it's beeb full of the sweet sun, good friends and cool water! In the spirit of sweet summer time, I wanted to share one of my favorite childhood treats.
Growing up in Texas, the Summer was always marked by the arrival of Junebugs, the first sunburn sting, late night slumber parties and the sound of the ice cream maker on the back porch churning a creamy treat. Surprisingly enough, I haven't craved ice cream at all this pregnancy but now that baby boy is about to arrive and the temperatures are getting up there, my taste for homemade ice cream is coming back. I love mixing fruit into my homemade ice cream and wanted to share this easy Mixed Berry Ice Cream with you today. My tool of choice for homemade ice cream is the Cusine Art Ice Cream Maker. It is so easy to use and I LOVE the bright green color; perfect for summer!
Mixed Berry Homemade Ice Cream
This makes about 5 cups (ten ½-cup servings)
- 3/4 Cup Fresh Strawberries, hulled
- 3/4 Cup Fresh Blueberries
- 3/4 Cup Whole Milk
- 2/3 Cup Granulated Sugar
- 1 1/2 Cup Heavy Cream
- 1 1/2 Teaspoon pure vanilla extract
- Pinch of Salt
- Put the strawberries and blueberries into the bowl of a food processor fitted with the chopping blade. Pulse berries until rough/finely chopped (depending on preference). Reserve in bowl.
- In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Stir in reserved berries with all juices. Cover and refrigerate 1 to 2 hours, or overnight.
- Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.