Summer Berry Ice Cream Recipes
MIXED BERRY ICE CREAM
Creamy homemade ice cream swirled with the simple Berry Sauce that we've loved for years was an inspired idea the other day when I saw a jar of leftover sauce in the fridge.
Provided by Mary Younkin
Categories Dessert
Time 15m
Number Of Ingredients 6
Steps:
- Prepare the Berry Sauce recipe and set aside to cool a bit. Whisk together the cream, milk, sugar, salt, and vanilla. Add 1/3 cup of the Berry Sauce and stir to combine. Place the remaining berry sauce in the refrigerator to chill while the ice cream is churning.
- Pour into your ice cream maker and freeze according to the manufacturer's instructions. Scoop the churned ice cream into a freezer container, adding a few spoonfuls of the COLD berry sauce along with the ice cream. Swirl lightly with a knife and freeze until firm.
- Serve with remaining berry sauce on top. Enjoy!
Nutrition Facts : Calories 330 kcal, Carbohydrate 27 g, Protein 3 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 88 mg, Sodium 146 mg, Sugar 25 g, ServingSize 1 serving
OLD-FASHIONED ENGLISH SUMMER BERRY JELLY AND ICE CREAM!
Little wibbly-wobbly ruby red jellies with mixed summer berries, so cooling and great with ice cream. There is nothing I love more than taking a basket to the end of my garden to pick an assortment of ripe summer berries when they are in season! The sense of satisfaction at picking your own fruit is wonderful. Although I have called these little jellies "English" summer berry jellies, I DO make these in France of course - it's just that the berries remind me of my grandparent's gardens and picking the fruit when I was little...............plus, the combination of berries is the same as a traditional English Summer Pudding recipe! I make these in little vintage metal moulds, they look so pretty served this way; you can of course make this recipe in a large mould, but DO allow extra time for the jelly to set.
Provided by French Tart
Categories Gelatin
Time 2h
Yield 6 Little SUmmer Berry Jellies, 6 serving(s)
Number Of Ingredients 5
Steps:
- Place the leaf gelatine in a shallow dish and pour over just enough raspberry juice to cover the surface. Leave to soften for 5 minutes.
- Heat the remaining raspberry juice and caster sugar in a saucepan until piping hot. Mix in the softened leaf gelatine and any juice, stirring until completely dissolved and then set aside to cool.
- Halve the strawberries and mix with the other berries and soft fruits, crushing them slightly.
- Rinse 6 small jelly moulds or one large jelly mould, but do not dry as a wet mould will make it easier to remove the jelly when set.
- Distribute the fruit around the mould/s. Pour over around 300ml of the jelly juice and place in the fridge for an hour. When slightly set, pour the remaining juice into the mould and return to the fridge.
- To turn out the jelly, dip the mould/s into a bowl of hot water and run a knife around the edge of the mould. Invert them onto the serving plate/s, give them a quick shake and the jelly should slide out easily.
- Serve the jellies with vanilla ice cream or cream.
Nutrition Facts : Calories 95.9, Fat 0.1, Sodium 1.8, Carbohydrate 24.1, Fiber 1.1, Sugar 10, Protein 0.8
SUMMER BERRY ICE CREAM
Egg-free ice cream, often called Philadelphia-style or American-style, is a traditional method that can yield phenomenal results if superior ingredients are used and if the ice cream is not pumped full of air (as many cheap store-bought brands are). From the perspective of a home cook, egg-free ice creams are simpler than custard-based ones, and more foolproof. You don't have to worry about tempering the yolks, or fear curdling. To soften the texture of egg-free ice creams, which otherwise freeze rock solid, David Lebovitz, author of "The Perfect Scoop," advised adding a few spoonfuls of alcohol or a liquid sweetener like honey or maple syrup. Adding more sugar also helps the texture, said Nick Morgenstern of Morgenstern's Finest Ice Cream, but so does simply leaving the ice cream at room temperature - or better, in the refrigerator - until soft enough to scoop.
Provided by Melissa Clark
Categories quick, ice creams and sorbets, dessert
Time 10m
Yield About a quart
Number Of Ingredients 5
Steps:
- In a bowl, mash berries with a fork or potato masher until just slightly chunky.
- In a saucepan over medium-low heat, bring cream to a simmer with 1/3 cup sugar and the salt. Taste berries and if they are very tart, add 2 tablespoons sugar to saucepan. Simmer, stirring occasionally, until sugar dissolves. Transfer to a bowl, stir in vodka and place in refrigerator or in an ice bath to chill.
- When cold, pour mixture into ice cream machine. Add berries and churn according to manufacturer's directions. Transfer to a container and freeze until solid, at least 2 hours. Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30.
Nutrition Facts : @context http, Calories 271, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 22 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 14 grams, Sodium 52 milligrams, Sugar 15 grams
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- Put the berries and 1 cup of the coconut milk in a sauce pan, bring to a simmer, and mash the berries a bit. Simmer for 2 minutes, and then turn the heat off.
- Put the honey, vanilla, and sea salt in the bottom of your blender. Pour the hot berry/coconut milk mixture into the blender, sprinkle the gelatin on top, and then blend for 20 seconds until smooth.
- Pour the remaining 1 cup of coconut milk into a medium mixing bowl, and then pour the hot berry/cream mixture from the blender into the bowl. Stir to combine, and set in the fridge until cold – this could be overnight etc.
- Once the berry ice cream mixture is cold, you can pour it into your ice cream maker to churn according to your manufacturer’s instructions. I use this ice cream maker, and it takes about 20 minutes to churn. You can serve it “soft serve style” right out of the ice cream maker, or you can pour the churned ice cream into a lidded container to freezer further in the freezer. If you freeze it completely, you’ll want to set the ice cream on the counter for about 5-10 minutes for easy scooping.
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