Homemade Berry Ice Cream

Originally published June 1970

Print Recipe

Servings: ½ gallon of ice cream or 8–12 servings

Pick a hot day to savor this sweet vanilla cream with pops of tart berries throughout. The original recipe called for using an old-fashioned, hand-turn freezer but we opted for a more modern electric one.

Ingredients

2 eggs

1 cup sugar

½ can (6 ounces) evaporated milk

1 cup light cream

50 ounces whole milk (just shy of a ½ gallon)

1 teaspoon vanilla

¼ teaspoon salt

2 cups strawberries or other berries such as raspberries and blackberries

½ cup sugar

Whipping cream and mint leaves, optional

Directions

If you are using strawberries, it’s best to macerate them first by chopping them into small pieces and combining them with ½ cup sugar. Cover and let them sit at room temperature for ½ hour.
Beat eggs and sugar together with a whisk until light yellow and sugar has dissolved. Stir in all milks and cream, plus vanilla and salt.
Add to an electric ice cream maker for approximately 20 minutes or until it thickens and resembles ice cream. Add berries in the last 5 minutes, reserving a few for a garnish. Spoon into a container and freeze for a couple of hours to thicken further.
Scoop into bowls and garnish with whipped cream, fresh berries and mint leaves.

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Recipe Courtesy Of

Lucy Parrish of Jackson Springs