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    Berry Ice Cream

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    5 mins

    1 hrs

    Chef #319854's Note:

    A terrific way to use up the bounty of summer berries--any time of year. We press our raspberries and freeze the juice in quart jars. This would also be lovely for blackberries. For strawberries, I recommend just smashing the berries until you have just the right size of chunks. This recipe is for a large ice-cream machine, but it's easy to pare down for a smaller machine.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 4 cups raspberry juice (or equivalent)
    • 4 cups whipping cream (un-whipped)
    • 2 cups milk
    • 2 cups sugar
    • 2 teaspoons vanilla

    Directions:

    1. 1
      (This can all be done in the ice-cream canister for convenience.)
    2. 2
      Stir the sugar into the milk until crystals dissolve.
    3. 3
      Pour in all other ingredients and mix according to manufacturer's instructions.
    4. 4
      This can be served immediately as the "soft-serve" that most machines produce, or you can freeze it further in your freezer if you prefer a firm icecream. Enjoy!
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    Nutritional Facts for Berry Ice Cream

    Serving Size: 1 (77 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 215.3
     
    Calories from Fat 138
    64%
    Total Fat 15.4 g
    23%
    Saturated Fat 9.6 g
    48%
    Cholesterol 57.1 mg
    19%
    Sodium 25.0 mg
    1%
    Total Carbohydrate 18.7 g
    6%
    Dietary Fiber 0.0 g
    0%
    Sugars 16.7 g
    66%
    Protein 1.4 g
    2%

    The following items or measurements are not included:

    raspberry juice

    Detailed Nutrition Values About Nutrition Info

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