Boysenberry Ice Cream Recipe - Cooking Index
Boysenberry Ice Cream Recipe - Cooking Index
| Vanilla Ice Cream | ||
| 1 1/2 cups | 355ml | Cream |
| 1 1/2 cups | 355ml | Milk |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/8 teaspoon | 0.6ml | Salt |
| 1 | Vanilla bean - halved, and | |
| Seeds scraped | ||
| 4 | Egg yolks | |
| Boysenberry Ice Cream | ||
| 1 lb | 454g / 16oz | Boysenberries |
| 2/3 cup | 131g / 4.6oz | Sugar |
| 3 cups | 711ml | Vanilla Ice Cream - (listed above) |
For the Vanilla Ice Cream: Bring the cream, milk, sugar, salt and vanilla bean to a boil in a medium saucepan.
Meanwhile, whisk the yolks together.
Once the cream mixture has come to a rolling boil, turn off the heat. Take 1 cup of the hot cream mixture and stream it slowly into the yolks, whisking.
Slowly pour the egg-cream mixture back into the saucepan. Whisk. Turn the flame on low and cook until the base thickens slightly, about 2 to 3 minutes. Be careful not to overcook, as the mixture will curdle.
Strain through a fine-mesh strainer and chill for 2 to 3 hours or overnight.
For the Boysenberry Ice Cream: Make a boysenberry puree by tossing the berries and the sugar together and setting the mixture in a warm place to macerate for 1 hour. You can heat the mixture in a 200 degree oven for 30 minutes to speed up the process.
Blend with a stick blender or pour into a food processor to puree, then strain. You'll have 2 to 2 1/2 cups of puree. Stir 2 cups of the puree into the vanilla ice cream. Chill, ideally to 38 degrees, 2 to 3 hours or overnight.
Process in an ice cream machine according to the manufacturer's directions.
This recipe yields 6 servings.
Each serving: 473 calories; 106 mg. sodium; 232 mg. cholesterol; 28 grams fat; 16 grams saturated fat; 53 grams carbohydrates; 5 grams protein; 4 grams fiber.
Source:
The Los Angeles Times, 06-18-2003
Average rating:
9.5 (4 votes)
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