Very Berry Ice Cream

It's been a long time since I've posted an ice cream recipe! This one has been in my queue since late summer, if you can believe that, and it keeps getting passed over for other things. I'm finally cracking down on myself to catch up and it's time this recipe gets its turn, just in time for spring and fresh berries at the farmers market (despite the fact they're calling for more ice/freezing drizzle today). Will made this from a combo of fresh and frozen berries that we had on hand for breakfast and snacks, and it was the last ice cream we made for several months. It last in our freezer for a long time because I'm not the biggest "fruit for dessert" person, despite really enjoying the wonderful flavors of this. Between the temperature drop and the fruitiness, I let this one slide past. Check in with me in August and we'll see how I feel about it then! If you're a big berries person or are craving what could be considered a "healthier" alternative decadent ice creams, this is probably the right recipe for you. It's light and balanced, packed with nutrients from the berries but balanced with the indulgence of ice cream!




Very Berry Ice Cream (adapted from 101 Gourmet Ice Cream Creations; makes 1 quart)
1/2 cup sugar
2 cups light cream
1 cup 2% milk
1 tsp. pure vanilla extract
3 cups triple berry mixture, defrosted or fresh
4 tbsp sugar
1 tsp cinnamon

In a small sauce pan, heat berries, sugar and cinnamon, cooking for 10-12 minutes, stirring every few minutes. Remove from the stove and place berries in the fridge in a covered container. Chill overnight or for a minimum of 2 hours.

When ready to make ice cream, whisk together the sugar, light cream, milk and vanilla until combined. Combine berries in, stirring well. Place the mixture in your machine and follow instructions for making ice cream. Top with additional fresh or frozen berries and enjoy!