Recipe: Berry Ice Cream- No Machine Needed

I love food. Worse, I’m a techie. So, food tech is one of those things I like a lot. I have a man in my life who doesn’t let me get a lot of tech– especially with our small apartment kitchen. Do you see my sad face? Yes, you do. One of the things I’ve wanted was an ice cream maker. I love ice cream. He loves ice cream. We buy it on sale, but I’ve been finding out– it is cheaper and easier to make for yourself. Especially when those lovely 2 quart containers are now 1.5 quarts for the same price! So I searched online for ice cream recipes that didn’t take an ice cream maker to do. I was gratified to learn there are quite a few out there– variations on a theme, plus they are helping me with my research for my mystery series. (So mysterious right?) So, let’s get to the good stuff! 

Happiness abound here in Florida. We love our fruits. Right now, it’s berry season in many places, so take advantage. You can get them cheap and they make terrific addition to ice cream. For me, I had a frozen bag of mixed berries on hand, so I thawed that out to use. OMG, the happy purpleness cannot be overstated! (I love the colour purple!) 

 

INGREDIENTS 

2 cups of berries (your call on what you like) 

1 lime (zested and juiced) 

1/2 cup water

1/4 cup sugar 

1 can (14 ounces) condensed sweetened milk 

2 cups heavy whipping cream 

 

Directions: 

In a sauce pan, put the top four ingredients together on medium heat. Stir occasionally, letting the berries pop as they become heated. Once that happens and the juice begins boiling, let it continue, watching it carefully until it reduces by half. Take off heat, then strain into bowl using cheesecloth in strainer. (This removes evil seeds and pulp you might not want in the finished ice cream.) Let cook down to room temperature. Takes about an hour or so. Mix berry sauce and condensed milk together, thoroughly combining. In a separate bowl, whip the heavy cream until you get stiff peaks. You can do it to soft peaks which results in softer ice cream. Whatever works for you. Once you get peaks, fold into the condensed milk mixture. Pour into a 2 quart plus container that has a lid. Place a piece of plastic wrap over the luscious goodness to keep air out. Seal the container and place in freezer for 6 hours or overnight. 

 

 

This time I remembered to take pictures! *grins* So you can see my luscious happy purple ice cream in all its goodness. It tastes fantastic, so I’m happy. I’ll be playing around with the recipe too. Seeing about making chocolate ice cream. Chocolate chip ice cream….the possibilities are endless. *insert evil laugh here* Of course, this doesn’t mean I don’t want an ice cream machine– I do. It just means I can survive a little longer without one. LOL