Cooking Baking Eating

Whenever I think of ice cream lately, I want to run around the house singing a la Eddie Murphy’s Delirious. Especially since I have been on a ice cream kick lately, I’ve had that in my head.

The last batch I’ve made was my Mixed Berry. I like to use frozen berries because they have great flavor but at the same time you don’t have to worry about spending a whole bunch of money on fresh berries.

I’m slightly surprised at how this turned out this time. I used half blackberries and half raspberries, but it came out tasting almost like a fruity cheesecake! Tangy, sweet and like berries. The only thing I can think of is the tangy raspberries just gave it that lovely flavor.

The color will also change with what type of berry mixture you use. If you use blueberries it will give it a dark purple color and a slightly sweeter flavor. If using more raspberries definitely use the full amount of sugar, but if using something sweet like mostly blackberries and blueberries, consider backing off on the sugar by a little bit since the berries themselves will be sweet.

Mixed Berry Ice Cream
Makes 5 cups

• 4 cups berries (raspberries, blueberries and blackberries)
• 1 1/2 cups cream
• 1 cup milk
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract

1. If using frozen berries, thaw before using.
2. Heat the cream and sugar in a pan to dissolve the sugar. Remove from heat and let sit for 5 minutes until cooled.
3. In a blender combine the berries, vanilla extract and cream mixture. Blend until smooth. Strain the mixture to remove any seeds.
4. Chill mixture overnight.
5. Freeze according to manufacturers instructions in ice cream maker.
6. Press a piece of plastic wrap over the ice cream before putting a lid on the freezing container to keep it from becoming leathery. Let harden in freezer at least 4 hours before serving.