Summer Berry Ice Cream Recipes

SUMMER BERRY ICE CREAM

Summer Berry Ice Cream image

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

Ingredients

1 1/4 cups berries (blueberries, raspberries, strawberries, blackberries combined)
2 cups heavy cream
1/3 cup sugar, plus 2 tablespoons, as needed
1/8 teaspoon kosher salt
2 tablespoons vodka

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

OLD-FASHIONED ENGLISH SUMMER BERRY JELLY AND ICE CREAM!

Old-Fashioned English Summer Berry Jelly and Ice Cream! image

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

Ingredients

6 sheets leaves gelatin
600 ml raspberry juice (or red fruit juice of your choice)
60 g caster sugar
350 g mixed berries (preferably strawberries, raspberries, blackcurrants and redcurrants.)
vanilla ice cream or cream

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

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