Homemade Triple Berry No-Cook Ice Cream

June 29th, 2012

Happy {Almost} Weekend, Beautiful People! You are in for a TREAT today!

Yesterday I made this yummy homemade berry ice cream, and I couldn’t keep it to myself – ice cream is much better shared, right?

So let’s get down to business.  You have an ice cream maker? Yes?  If not, go get yourself one.  They’ve come down in price so much recently. I have this one from Cuisinart that I snatched up from a garage sale,  but the classic ice cream makers like I grew up with are great too.

I started out with a cup of the frozen berries we hand picked a few weeks ago. I allowed them to thaw for a few minutes, and then added a 1/2 cup of fresh blueberries and raspberries to the bowl. I mashed these with a potato masher along with lemon juice, sugar, and salt off and on for about 10 minutes. 

Half of this mixture then went into my blender (or you could use a food processor) and blended until smooth on with heavy cream. {Turn your head from reading the calorie label, and chalk it up to summer!}

Return the cream mixture to the remaining berries and allow it to chill for a few hours. Then, allow your ice cream maker to do the rest of the work, while you grab some spoons and drool. 😉

If you like it a harder more frozen texture (and can wait that long), you can put it in the freezer for a couple of hours to harden.

Perfect for upcoming Fourth of July Celebrations!  June is Dairy Month so you’ve got a few more days to celebrate as well! I’m participating in this month’s Table Talk for the Indiana Family of Farmers, who have a wealth of recipes, and info. about the benefits of dairy and how to support your local farmers! They interact often on Twitter and Facebook as well!

What’s YOUR very favorite ice cream flavor?  Shout it out!

Homemade Triple Berry No-Cook Ice Cream

yields approximately 1 1/2 quarts

Ingredients:

• 1 cup of strawberries
• 1/2 cup of raspberries
• 1/2 cup of blueberries
• 3/4 cup of sugar
• 3/4 teaspoon of lemon juice
• 1/8 teaspoon of salt
• 2 cups of heavy cream

Directions:

1.  Mash berries with sugar, lemon juice, and salt.  Continue to stir and mash intermittently for 10 minutes.

2. Transfer 1/2 of the berry mixture to a blender or food processor and blend with the heavy cream until smooth.

3. Return cream mixture to berry bowl, and chill in the refrigerator for 3 to 6 hours or overnight.

4. Transfer to your ice cream maker and follow the instructions provided.

5. Allow the ice cream to firm up longer in the freezer if desired.