I bought a Kitchenaid Ice Cream maker attachment and this was my first recipe I made.
While I work out the recipe that works best for me, I will post the various versions here.
This recipe is from Cuisinart and it makes the creamiest so far. The measurements are a good serving for us as well. I used frozen mixed berries.
1½ cups fresh strawberries, hulled or frozen berries
¾ cup whole milk
²∕³ cup granulated sugar
1½ cups heavy cream
1½ teaspoons pure vanilla extract
Put the strawberries into the bowl of a food processor fitted with the chopping blade.
Pulse strawberries until rough/finely chopped (depending on preference). Reserve in bowl.
In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved.
Stir in the heavy cream and vanilla. Stir in reserved strawberries with all juices. Cover and refrigerate 1 to 2 hours, or overnight.
Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes.
The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.
Nutritional information per serving (based on ½ cup): Calories 192 (62% from fat) • carb. 16g • pro. 1g • fat 13g • sat. fat 9g • chol. 51mg • sod. 23mg • calc. 26mg • fiber 0g
Homemade Fresh Raspberry Ice Cream
We loved this creamy delicious version.
Servings 8 1-cup servings
2 cups fresh raspberries
2 tablespoons sugar
3 cups heavy cream
1 1/4 cups sugar I only used almost 1 cup
1 1/2 cups whole milk (can use half-n-half) half-n-half
1 1/2 tablespoons vanilla
In a medium size bowl, add raspberries and the 2 tablespoons sugar. Stir and slightly smash a little and then set aside for about 15 minutes.
In a large bowl, mix the cream, 1 1/4 cups sugar, milk and vanilla. Stir until sugar is dissolved.
Take raspberries and slightly mash with a fork. Add to milk mixture. Put in fridge for about 30 minutes to chill.
Pour into canister of ice cream freezer and freeze according to manufacturer's directions.
These ingredients are a good size for the two of us.
This mixed berry ice cream is simple, easy, and refreshingly delicious!
From: Chew Out Loud
Recipe type: dessert
2 cups fresh or frozen mixture of berries, stemmed (sliced, if needed)
1 cup sugar as usual I reduced this a little
1 cup whole milk
2 cups heavy cream
1 tsp pure vanilla extract
If you're only using fresh strawberries, slice them and stir with ¼ cup of the given sugar, allowing to sit and macerate for 2 hours. Other berries do not need macerating. If your mixed berries are frozen, it's best to leave them frozen.
In a bowl, whisk together the milk and sugar until sugar is dissolved.
Stir in heavy cream and vanilla, and whisk to combine well.
Turn ice cream make on and pour milk/cream mixture in. Follow directions on your ice cream maker for churning; generally about 25-30 minutes.
During last 5-10 minutes of churning, add the berries (including juices from macerating, if any.) I did this and the ice cream maker was not happy with the frozen berries plus they remain frozen in the finished product.
I did it again with frozen berries but I let them defrost before I added them.
Ice cream may be soft and need to firm up in freezer for 2-3 hours before serving.
This was perfect lemon ice cream.