Triple Berry Ice Milk Recipes

TRIPLE BERRY GALETTE WITH NO-CHURN VANILLA ICE CREAM

Steps:

• For the no-churn vanilla ice cream: Add the sweetened condensed milk and mascarpone to the bowl of a stand mixer fitted with the whisk attachment (or use a hand-held electric mixer) and whip until smooth and combined. Add the heavy cream, vanilla and salt. Whip until stiff peaks form. Spoon the ice cream into a freezer-safe container and freeze 6 hours or overnight.
• For the crust: Combine the flour, cornmeal and salt in a large bowl. Add the butter and use your fingers to break the butter into the flour until the mixture has butter chunks the size of small peas. Add 3 tablespoons cold water and mix with a wooden spoon, drizzling in more water as needed (no more than 1 tablespoon at a time), until the dough just comes together (a few dry spots are okay). Gently knead the dough on a lightly floured surface until no dry spots remain, about 1 minute. Cover the dough and place it in the fridge while you prepare the filling, at least 15 minutes (the dough keeps, covered, refrigerated, for up to 1 week).
• For the filling: Line a baking sheet with parchment paper and set aside. In a bowl, toss together the berries, brown sugar, flour, lemon juice and vanilla bean seeds.
• Flour the work surface and roll the dough to about 1/8-inch thick. Transfer to the prepared baking sheet. Spoon the berries over the dough leaving a 3-inch border around the edges. Pour any remaining juices left in the bowl over the fruit. Fold the edges of the dough over the filling. Brush the crust with the beaten egg and sprinkle the coarse sugar over the dough.
• Place the galette in the fridge for 30 minutes, or until ready to bake, no longer than 2 hours.
• Preheat the oven to 400 degrees F. Bake the galette until the crust is golden and the fruit is soft and caramelized, 40 to 45 minutes. Allow to cool slightly. Serve warm or at room temperature with a large scoops of ice cream and a drizzle of honey.

TRIPLE BERRY BUCKLE

Steps:

• Position a rack in the middle of the oven and preheat to 375 degrees F. Butter the bottom and sides of a 10-inch cast-iron skillet.
• For the cake batter: Whisk the flour, baking powder and salt in a medium bowl until combined. Beat the butter, granulated sugar and lemon zest in a large bowl with an electric mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg until combined. Reduce the mixer speed to low and gradually beat in the milk (it's okay if the mixture looks curdled). Add the flour mixture and beat, scraping down the sides of the bowl occasionally with a rubber spatula, until smooth, about 1 minute. Stir in the mixed berries until evenly distributed, then spread the batter into the prepared cast iron skillet; set aside.
• For the crumb topping: Stir together the granulated sugar, brown sugar, flour, nutmeg, ginger and salt in a small bowl until combined. Work in the butter with your fingers until the entire mixture is moistened and clumpy. Scatter evenly over the batter.
• Bake until the top is golden and set and a toothpick inserted into the center comes out clean, about 1 hour. Transfer the skillet to a wire rack and let cool at least 30 minutes before serving warm or at room temperature with ice cream.

TRIPLE BERRY ICE MILK

Steps:

• 1. In food processor bowl with metal blade or blender container, process berries and 1/4 cup of the milk until pureed. Add sugar process until well mixed. Add remaining milk process until sugar is dissolved.2. Place mixture in ice cream maker freeze according to manufacturer's directions for 15 to 20 minutes.Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 150 * Calories from Fat: 0 * % Daily Value: Total Fat: 0 g 0% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 65 mg 3% * Total Carbohydrate: 33 g 11% * Dietary Fiber: 1 g 4% * Sugars: 31 g * Protein: 4 g * Vitamin A: 6% * Vitamin C: 0% * Calcium: 15% * Iron: 0% * Dietary Exchanges: 1 Starch, 1 Fruit or 2 Carbohydrate

QUICK BERRY MILKSHAKE

Steps:

• Fill the blender 3/4 full of ice cubes. Pour in the milk, sugar, berries and vanilla. Blend until smooth.

TRIPLE BERRY ICE MILK

Steps:

• In food processor bowl with metal blade or blender container, combine berries and 1/4 cup of the milk; process until pureed. Add sugar; process until well mixed. Add remaining milk; process until sugar is dissolved.
• Place mixture in ice cream maker; freeze according to manufacturer´s directions for 15 to 20 minutes.