Have some fun this summer making this creamy homemade berry ice cream. This is a quick and easy ice cream that you’ll be making over and over again all summer!
1 - 2 hours
In a large pot on low heat, gently warm vanilla, heavy cream, and whole milk for about 5 minutes and remove from heat. Make sure the mixture does not boil.
In a small pot on medium-high heat, mix berries, sugar, and lemon juice. Cook for 10-15 minutes while stirring occasionally until the berry mixture becomes the consistency of jam. Remove from heat and allow to cool.
Double Boiler method: Set up a medium pot and bring water to a simmer. Meanwhile, in a large heatproof bowl, whisk together the egg yolks, granulated sugar, and salt. Place the bowl on top of the simmering pot and slowly ladle in the heated milk mixture from Step 1 into the egg yolk mixture, whisking vigorously to prevent the eggs from cooking. Continue to ladle in the remaining heated milk mixture until the mixture reaches a temperature of 170°F.
Add the cooled berry jam mixture to the egg yolk mixture and mix until well combined. Remove from heat and allow the mixture to cool completely before adding it to the ice cream maker. Churn the mixture in the ice cream maker until it thickens.
Once the ice cream reaches desired consistency in the ice cream maker, divide the ice cream evenly among 3 pint containers and place into the freezer for a minimum of 1-2 hours. Remove from freezer, 15 - 20 minutes prior to consuming to allow ice cream to soften. Note: Ice cream will keep for 2-3 months in the freezer.