Vanilla Ice Cream Swirled with Fresh Berry Puree
Indulge in the luxurious and refreshing flavors of homemade Vanilla Ice Cream Swirled with Fresh Berry Puree—a recipe that transforms classic vanilla custard into a fruity masterpiece. Made with rich heavy cream, aromatic vanilla extract, and tempered egg yolks for a silky-smooth texture, this ice cream is elevated by a vibrant swirl of fresh strawberries, blueberries, and raspberries simmered to perfection with lemon juice and honey. The mesmerizing combination of creamy vanilla and tangy berry puree creates a stunning marbled effect that’s as beautiful as it is delicious. Perfectly balanced between sweet and tart, this dessert is ideal for summer gatherings, dinner parties, or a dreamy treat for yourself. Serve it on its own or alongside a warm slice of pie, and savor every luscious bite of this homemade ice cream experience!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 4 large Egg yolks
- 1 cup Fresh strawberries
- 1 cup Fresh blueberries
- 0.5 cup Fresh raspberries
- 1 tablespoon Lemon juice
- 2 tablespoons Honey
Instructions
In a medium saucepan, combine heavy cream, whole milk, and half of the granulated sugar (3/8 cup). Heat the mixture over medium heat, stirring occasionally, until it's hot but not boiling.
In a medium bowl, whisk the egg yolks with the remaining granulated sugar (3/8 cup) until pale and slightly thickened.
Slowly drizzle about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. Then, pour the tempered egg mixture back into the saucepan with the remaining cream mixture.
Cook the custard over low heat, stirring constantly with a wooden spoon, until it thickens slightly and coats the back of the spoon, about 5-7 minutes. Do not let it boil.
Remove the saucepan from heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Cover the surface with plastic wrap to prevent a skin from forming, and let cool to room temperature.
Once cooled, chill the custard in the refrigerator for at least 4 hours or overnight.
In a medium saucepan, combine strawberries, blueberries, raspberries, lemon juice, and honey. Cook over medium heat, stirring frequently, until the berries break down and the mixture thickens slightly, about 8-10 minutes.
Remove the berry mixture from heat and let it cool slightly. Blend it with an immersion blender or in a standard blender until smooth. Strain the puree through a fine-mesh sieve to remove seeds, if desired. Chill the puree in the refrigerator until cold.
Once the custard base is fully chilled, churn it in an ice cream maker according to the manufacturer's instructions, usually around 20-25 minutes.
Transfer half of the churned ice cream to a freezer-safe container. Spoon half of the berry puree over the ice cream. Swirl the puree gently with a spatula to create ripples. Repeat with the remaining ice cream and berry puree.
Cover the container with a lid or plastic wrap and freeze for at least 4 hours to firm up before serving.
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 50 mg | 2% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 37.6 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 72 mg | 6% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 161 mg | 3% | |
*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.
