Capture the essence of fresh summer raspberries and blackberries with this three-step mixed berry no-churn ice cream recipe!
Recipe Type:
Dessert
Keyword:
mixed berry no-churn ice cream
Makes: 2 quarts ice cream
Author: Elizabeth Stark
-
4
cups
berries
(blackberries, raspberries, mulberries, chopped strawberries, or wineberries or a mix)
-
2
tablespoons
sugar
-
1
teaspoon
lemon zest,
optional
-
2
cup
heavy cream
-
1 14-
ounce
can sweetened condensed milk
-
2
teaspoons
vanilla extract
-
2
teaspoon
lemon juice
-
¼
teaspoon
fine sea salt
-
Combine the berries, sugar, and lemon zest in a medium-sized saucepan and set over medium heat. When mixture starts to bubble, turn heat to medium-low and cook 5 minutes more, stirring and smashing berries as they cook. Push hot berry mixture through a fine mesh sieve to remove seeds. This is slow work and berries are very seedy. Use a large wooden spoon and keep pushing until all you’re left with is a sticky mix of seeds and pulp. Discard seed mixture. Allow the juice to cool to room temp or set in the fridge for 20 minutes.
-
In a medium-sized bowl, stir the condensed milk into the berry juice. Add vanilla, lemon juice, and sea salt.
-
In a large bowl, whip the heavy cream to soft peaks. Fold the berry mixture in with the cream.
-
Spoon into a metal loaf pan, cover with a lid or plastic wrap, and freeze for at least 4 hours.