I don't know about where you live, but here in D.C. it has been feeling decidedly like summer. Today it was over 90 degrees out! I have been wearing skirts and dresses non-stop, and the other day I got the urge to make some ice cream. I like to keep bags of frozen berries in the fridge as they are great for whipping up a last minute cobbler, pie, or sorbet, and I had been wanting to try making a berry ice cream. Most of the times I have made ice cream I have gone all-out and made a custard but this time I kept it simple and made it "Philadelphia Style" which just means I used cream (or half-and-half, in this case) straight, with no custard. As a result, this lands somewhere in between a rich ice cream and a light sherbet - deliciously fruity with a hint of creaminess. This recipe is pretty low fuss, the only somewhat time consuming part is straining out the seeds, but it makes the texture of the ice cream much nicer so it is definitely worth it.
Mixed Berry Ice Cream - Philadelphia Style
Inspired by a few recipes in The Ultimate Ice Cream Book
- 2 cups half and half (or if you wanted it to be more like sherbet, you could probably use milk)
- 3/4 cup sugar
- 1 pound frozen mixed berries - I used a mixture of blackberries, blueberries, raspberries and strawberries, but really any berry mix should be fine
Yuuuuuuuuuuuum! Shepherd Susie ( Http://www.fiberfarm.com/blog - I think you'll like her!) just posted a delicious looking ice cream recipe this past week. A Strawberry with Balsamic and Goat Cheese custard-based ice cream. This look so much easier. I love making berry smoothies with ice cream in the blender, so this seems like an easy additional step for some yummy ice cream! Thanks!ReplyDelete