Is it really cheating when you find an easier way to simplify a process? Why work harder when you can work smarter.
Traditionally, most ice cream recipes call for tempering of eggs or cooking process which can take a bit of time. Its a step I reserve for deeper stronger flavors like chocolate, pecan and even French vanilla. Eggs provide a creamy intense base that is not necessary for lighter fresh flavors. In this mixed berry recipe, I wanted to taste more berry and less eggy (is that even a word? But you know what I mean).
Lets get it started!
- 1 cup whole milk
- 2 cups heavy cream
- ½ cup white sugar
- pinch salt
- 1 teaspoon vanilla
- 10 ounces frozen mixed berry
- 2 ounces fresh strawberries, sliced
- Add all ingredients minus fresh strawberries into blender and blend until a smoothie consistency.
- Pour mixture into the ice cream maker and begin preparing according to manual instructions.
- Add fresh strawberries into a food processor and pulse for 5 seconds only to brake up into chunks. Or you can cut them by hand into small pieces. Pour strawberry pieces into the ice cream maker at the half point in the preparation.
- After competed time in the ice cream maker, transfer ice cream to a freezer safe container. Cover first with plastic wrap directly on the ice cream. Cover with lid and freeze for a minimum of 3 hours to overnight.