Rich, creamy, and bursting with summer flavor, this Boysenberry Ice Cream captures the essence of fresh berries at their peak. Sweet-tart boysenberries swirl through a velvety custard base made with fresh eggs, sugar, and cream for an old-fashioned treat that’s both nostalgic and indulgent. Whether served soft from the churn or frozen to scoopable perfection, it’s a taste of berry season in every spoonful—perfect for picnics, celebrations, or any warm afternoon.
INGREDIENTS:
2 cups ultra fine sugar (such as C & H Bakers Sugar)
1 cup whole milk
1 teaspoon vanilla
1/4 teaspoon salt
4 cups crushed Boysenberries
4 cups heavy cream
METHOD:
In a large mixing bowl, beat the eggs until light and frothy. Gradually add the ultrafine sugar, continuing to beat until the mixture is thick and pale.
Add the milk, vanilla, and salt, and mix until well combined.
Stir in the crushed boysenberries, followed by the heavy cream. Mix thoroughly to blend.
Pour the mixture into an ice cream machine and churn according to the manufacturer’s instructions, about 25 minutes, or until thick and creamy.
For soft-serve texture, enjoy immediately. For a firmer consistency, transfer the ice cream to a sealed container and freeze for several hours before serving.
SOURCE: First Place Winner, Dr. Ted Bailey, Berry Festival 2007
