Swirlberry Ice Cream
Indulge in a taste of summer with Swirlberry Ice Cream, a luscious homemade treat bursting with fresh berry goodness. This recipe combines the creamy richness of a classic vanilla custard base with the vibrant sweetness of a mixed berry compote, swirled to perfection for a stunning visual and flavor contrast. Featuring strawberries, raspberries, blueberries, or your favorite berry medley, the compote adds a natural tartness that balances the creaminess beautifully. With simple ingredients like heavy cream, egg yolks, and a hint of lemon juice, this recipe is ideal for elevating your dessert game. Perfect for parties or as an indulgent family dessert, Swirlberry Ice Cream is a freezer-ready masterpiece that’s as photogenic as it is delicious.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 5 units Egg yolks
- 1.5 cups Mixed berries (strawberries, raspberries, blueberries, etc.)
- 2 tablespoons Powdered sugar
- 1 tablespoon Lemon juice
Instructions
In a medium saucepan, combine the heavy cream and whole milk. Heat the mixture over medium heat until it starts to steam, but do not let it boil.
In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and creamy.
Gradually pour 1/2 cup of the heated cream mixture into the egg yolk mixture while whisking continuously to temper the eggs.
Pour the tempered egg yolk mixture back into the saucepan with the cream. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens slightly and coats the back of the spoon, about 5–7 minutes.
Remove the saucepan from the heat and mix in the vanilla extract. Transfer the mixture to a bowl and let it cool to room temperature. Cover with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.
To make the berry swirl, place the mixed berries, powdered sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens slightly, about 8–10 minutes.
Strain the berry mixture through a fine-mesh sieve to remove seeds, if desired. Let the compote cool completely before using.
Once the custard base is thoroughly chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
When the ice cream has reached a soft-serve consistency, transfer it to a freezer-safe container, layering dollops of the berry compote throughout. Use a butter knife or skewer to gently swirl the compote into the ice cream.
Cover the container and freeze for at least 3–4 hours or until the ice cream is firm.
Serve and enjoy your homemade Swirlberry Ice Cream!
Nutrition Facts
Calories |
2883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.5 g | 246% | |
| Saturated Fat | 108.6 g | 543% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1432 mg | 477% | |
| Sodium | 296 mg | 13% | |
| Total Carbohydrate | 231.1 g | 84% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 212.8 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 495 mg | 38% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 904 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
