Berry ice cream in minutes, no ice-cream maker needed!
I saw some of you down at the huge blackberry patch the other day. Yummy berries, hmmm? Since blackberries are ripe or ripening all over Gabriola right now, I thought I’d tell you about this easiest-ever way to make ice cream.
Preparation:
- Pick a bunch of berries, and freeze them. Blackberries, strawberries, raspberries – whatever. If using big strawberries, chop before freezing.
- Buy some heavy cream. You know, whipping cream before it’s whipped. Get the stuff with the extra-high fat content, because it’s yummier.
- Get out your food processor and some small serving bowls.
Ready? Ok. Here are the
Directions:
- Put 284 grams (that’s 10 ounces or about 2/34 cups) of frozen berries into the food processor.
- Process until they’re roughly chopped, or a bit more chopped.
- With the food processor running, pour in 3/4 cup of heavy cream.
- Mix until just combined.
- If you think the mixture needs sweetener (we don’t), then add some.
- Spoon ice cream into serving dishes.
- Eat immediately, or put into freezer for 30 minutes or less.
This stuff is just scrumptious. Serves two piggy people, three average people, or four people who just want a wee sample. Don’t make extra to keep in the freezer, as it just gets too hard to eat if you freeze it for more than 30 minutes or so. (Although I suppose you could let it thaw a bit if it were too hard to eat….)
I wasn’t so impressed with the results when I used blueberries, but, but blackberry, blackberry/strawberry and raspberry ice cream were all wonderful.
Filed in food,Gabriola Island 9 Comments so far
9 Responses to “Berry ice cream in minutes, no ice-cream maker needed!”
cheryl on 20 Aug 2012 at 9:59 pm #
I have had the great fortune to have had this very ice cream and I can attest to the deliciousness of this delicacy. Do try it and you will like it too! :0)
GG on 23 Aug 2012 at 9:30 am #
If you are having a chocolate craving too, we have added a scant tsp of cocoa powder to the mix….mmmmmm…… especially with raspberries.
Penelope on 25 Aug 2012 at 9:08 pm #
Thank you. Just got some berries from my CSA wizard Lynn, so I’ll freeze them tonight and try the ice cream out tomorrow!
Gabriolan on 26 Aug 2012 at 11:13 am #
Oooh, thanks, GG. You always have good ideas on the food front.
Gabriolan on 26 Aug 2012 at 11:15 am #
Enjoy, Penelope! In our opinion, this stuff puts all the store-bought ice cream to shame.
pericat on 26 Aug 2012 at 9:57 pm #
I have heard that if you mix in a bit of liqueur or vodka, that will prevent the hard hard freeze when you store it.
Gabriolan on 26 Aug 2012 at 10:10 pm #
pericat – Clearly more research is needed! Thanks for the tip.
Penelope on 27 Aug 2012 at 1:28 pm #
Just made and scarfed down some blackberry ice cream. Used a blender as I haven’t a food processor at hand, and it worked. Very yummy. Thank you.
And, because I read pericat’s advice, I added the dregs of some green ginger liqueur (that I’ve been hoarding) to the leftovers; I’ll let you know how that worked out when I taste it tomorrow … uh, later today?
If it works well, GG & pericat, I’m in deep trouble as there’s a delicious chocolate vodka in the store where I work—called 360—that has been calling my name, ever since the store offered customers and staff a tasting of it, and it would probably be a divine ‘preservative’ for a raspberry ice cream!
Dilemma:
On one side of the scale
- 360 doesn’t come in small bottles ($$$)
- I don’t need another chocolate source so close at hand.
On the other side
- the 360 bottle design is divine and re-usable
- chocolate as a preservative would save me from eating a whole recipe at once and contribute to the ongoing research.
oh my!
The scales are tipping in favour of a 360 purchase and more experimentation,
but . . . other scales would probably tip too!
Gabriolan on 27 Aug 2012 at 6:55 pm #
Thanks for the report, Penelope! I knew you’d love this stuff, and I love your emphasis on research.
Research here (yes, we are diligent ice-cream scientists!) has shown that leaving the ice cream in the freezer overnight does make it too hard to eat, but that leaving the dish of ice cream out for a little bit quickly solves that problem. Breakfast of champions! :-) (Ok, I’m kidding there. Of course I have bacon for breakfast. And then ice cream.)
By the way:
>but . . . other scales would probably tip too!
Well, at least it’s heavy cream, eh? Which is so much better for you that all that low-fat nonsense. And you avoid all the sugar and crap that’s in store-bought ice cream.