Berries 'n Cream · GF (1 quart)
This is essentially the same recipe as my Favorite Berry Ice Cream but using cream instead of coconut milk. It seems like such a subtle change that it wouldn’t require its own recipe, but the results are so dramatically different, that it’s worth singling out.
Whereas the Favorite Berry ice cream has a bright, fruity note from the coconut milk, this recipe is luxuriously rich without the addition of eggs. If you do want to try a custard based recipe, try this one
This isn’t a recipe, so much as a ratio. Every batch of fruit reduction will yield a slightly different weight, based on how much water the fruit contained in the first place and how long you cook it.
1 batch of blue, black, or raspberry or strawberry reduction
18 ounces of heavy cream, though you won’t use it all
1/4 tsp kosher salt, or more to taste
1/2 ounce neutral or complimentary flavored liquor
Make the fruit reduction of your choice and weigh it in a bowl. Whatever the weight, add an equivalent amount of cream and whisk to combine. Add salt and whisk thoroughly.
Taste the mixture, you may find an additional pinch of salt necessary to tame the sweetness of the berries.
Whisk in the shot of liquor and chill the whole thing down in the fridge until quite cold. Process in your ice cream machine according to the manufacturer’s directions.
Mar 30, 2013 · 6:10 PM
Hi Sharina! Let me ask a couple of quick questions to make sure we’re on the same page. Did you use a scale, was the ice cream bowl frozen for 24 hours before using, and was the strawberry reduction cold before you added the cream? Also, can you describe the texture of the mixture after churning? Was it like soft serve, or a milkshake, or something even meltier?
Everything should come together in the ice cream machine, without any need for whipping the cream. I know you had success with the vanilla base, so I don’t think there would be any trouble with your ice cream machine, I just want to make sure I’ve got all the info I can gather so I can troubleshoot a good solution for you!
Apr 01, 2013 · 1:20 AM
Sorry it took so long to answer. Texture was fine after an overnight sit in the freezer. Phew!
But yes I used a scale, ice cream bowl was frozen for more than 24 hours actually (Just thought it would be faster if I just left it in the freezer after I cleaned it up, you know just in case I need to make more ice cream.. cough )
However the reduction was still a little warm when I mixed it with the cold cream. Should I have refrigerated the reduction first then?
While churning mixture was like milkshake.
Thanks a lot Stella! Would like to try the custard version later.. well, when this batch finishes. Not long I think
Apr 01, 2013 · 9:39 AM
Hi Sharina! Okay, that makes sense! Yeah, the reduction/cream mixture needs to be chilled until completely cold. When it’s not cold, the chilled ice cream bowl winds up wasting its coldness on chilling the mixture, not freezing it. By the time the mixture chills down enough to churn, the ice cream bowl has spent its initial blast of cold and has less oomph for continued freezing.
Apr 01, 2013 · 8:09 PM
Hi Sharina! Oh, wait a minute… I thought you were saying you added the cream to the warm reduction, then tossed it in the machine. You chilled the mixture for 48 hours before churning? I misunderstood. Now that is weird!
Apr 11, 2013 · 11:07 PM
For your ice cream troubleshooting: sounds like too much sugar and/or liquor has found its way into the ice cream. This is usually the main reason why an ice cream batch won’t gain the right texture in the ice cream maker, if all other instructions were correctly followed
Apr 13, 2013 · 11:23 AM
Hi Liz! Yup, those things can definitely cause some issues with ice cream. I know from previous conversations that Sharina uses a scale, so I’d ruled that out as a possibility and assumed she’s made the recipe exactly as-is. A good reminder for folks tempted to convert from weight to volume!
Jun 26, 2013 · 10:37 PM
Hi Annabanana! The purpose of the liquor is to lower the freezing point of the ice cream base, which helps to keep it scoopably soft, even after freezing. So by switching out to something like lemon juice, you not only add an acidic quality and lemony flavor, you lose out on the benefits of alcohol in ice cream. Changing the ingredients really depends on what your goal is for the finished product.