Creamy Blackberry and Raspberry Ice Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 4 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g blackberries
- 300 g raspberries
- 2 large egg (s)
- 220 g suar
- 250 ml milk
- 250 ml cream
- 1 teaspoon vanilla extract
Print Recipe
Pin Recipe Instructions
- In a tall mixing bowl, use a hand blender to finely puree the blackberries and raspberries. Put a hair sieve over a bowl, rub the puree through there and set aside.
- Beat the eggs with the sugar until thick and creamy.
- Bring the milk and cream to a boil in a larger saucepan. Then turn the stove down and slowly, gradually, stir the mixture into the egg / sugar mixture. Then put this back into the pot and heat over a medium stove setting, while stirring, until it becomes thick. It is very important and careful not to let it boil. Then take it off the stove, put it in a freezer and let it cool down. Now stir in the vanilla extract and puree.
- Now put in a freezer and let cool down. Close with the lid and put in the refrigerator for at least 4 hours, or overnight. Then process into an ice cream in an ice cream machine according to the manufacturer`s instructions and serve.
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