French Berry Ice Cream · GF (1 quart)

I say “French” to indicate a custard based ice cream. I love this vegan recipe and this Philadelphia style recipe too. All yield a different sort of berry ice cream, each with its own merits.

This one has the richest flavor, due to the egg yolks, and a denser texture compared to the others, it probably tastes like your idea of Old Fashioned Strawberry Ice Cream.

5 oz cream
5 oz whole milk
3 ounces egg yolks (from between 3-5 eggs, depending on size)
3 ounces sugar
1/2 tsp kosher salt or more, to taste
3/4 ounce liquor

1 batch blue, black, or raspberry reduction or strawberry reduction

In a medium pot, bring the milk and cream to a simmer together with the vanilla bean. Meanwhile whisk together the yolks, sugar, and salt in a medium bowl.

Once the dairy begins to simmer, whisk some of the hot dairy mixture into the egg yolks, one ladle-full at a time, until the egg mixture is quite warm. Then whisk the egg mixture into the pot of cream and turn the heat to medium or medium low. Stir constantly, making sure to scrape all along the bottom of the pot while to avoid allowing any of the mixture to curdle.

Continue cooking and stirring until the ice cream base thickens markedly (“coating the back of a wooden spoon” being the popular description of done-ness).

Immediately shut off the heat and whisk the liquor and reduction into the custard. Then strain through a sieve and into a large bowl.

Cool in an ice bath and refrigerate overnight. Process in an ice cream maker according to manufacturer’s directions.


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Any questions?

Mar 30, 2012 ·  1:13 PM

I’m so there with this ice cream recipe! In my freezer are bags of homegrown blackberries just looking for some great ice cream to hook up with. A match made in culinary heaven!

 · Barbara ·

Mar 30, 2012 ·  1:20 PM

@Barbara, sounds perfect! I love the blackberry version. This coconut milk version of berry ice cream is also crazy good with blackberries.


Oct 04, 2012 ·  8:50 PM

I found your blog searching for homemade ice cream troubleshooting. I looooove your ideas of the ganache and the berry reduction and can’t wait to try both.

I generally do a Nourishing Traditions kind of ice cream using raw milk and cream, local eggs, and either maple syrup or (today) sucanat. Except unlike in NT I cook the custard base first. And while my very first ice cream was overwhelmingly fantastic, every batch I’ve made since has disappointed me. Something off about the flavor. Maybe it’s the milk — that somewhat rich “grassy” taste. Or maybe I had lighter maple syrup that first time — dark may really be too strong, same with sucanat.

Anyway — am bookmarking your ice cream recipes. Thanks!

 · Marcy ·

Oct 05, 2012 ·  9:01 AM

Hi Marcy! I’ve never used sucanat, but maple would definitely contribute a strong flavor, no matter how light the grade. I use local milk and eggs, but not raw. I’ve found that raw has such a short shelf life, the window in which it makes the perfect ice cream is very narrow, even a day past and I really don’t enjoy the flavor of it…. Good luck with your ice creams!


Oct 05, 2012 · 11:05 PM

Everyone else loved the (Lebowitz-based) butter pecan I made yesterday… I must have some sensitive taste buds.

Thanks again!

 · Marcy ·

Oct 07, 2012 · 12:11 PM

Oh, that’s great to hear!


Mar 09, 2017 ·  6:16 PM

What’s up, just wanted to mention, I liked this blog post.
It was practical. Keep on posting!

 · ig ·


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