| Prep: 5 mins | Cook: 8 mins – 11 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 331 | 24g | 14g | 27g |
| sugars | fibre | protein | salt |
| 27g | 1g | 4g | 0.10g |
Growing up in New Jersey, my summers were often a symphony of sizzling days, cool breezes, and the unmistakable scent of fresh berries wafting through the air. Among the plethora of desserts that graced our family table, Boysenberry Ice Cream remains one of my all-time favorites. There’s something about the rich, tangy flavor of boysenberries that perfectly complements the creamy, dreamy base of ice cream, creating a dessert that’s both refreshing and indulgent.
The Flavor of Nostalgia
Boysenberries were a rare treat in my household, often brought home from local markets or berry-picking adventures. These sweet but slightly tart berries offer a unique flavor that just sings of summer. When blended into a velvety ice cream base, the result is pure bliss. This recipe not only delivers on taste but also transports me back to those cherished moments spent with my family.
A Burst of Antioxidants
Beyond its incredible taste, Boysenberry Ice Cream comes packed with health benefits. Boysenberries are rich in vitamins and antioxidants, particularly vitamin C and anthocyanins, which are known for their anti-inflammatory and anti-aging properties. So, while this dessert feels like an indulgence, it doubles as a delicious way to nourish your body. If you’re into exploring more health benefits of berries, you might find this article on berry health benefits interesting.
The blend of heavy cream, whole milk, and egg yolks gives this ice cream its richness while ensuring a smooth texture that just melts in your mouth. The pinch of salt accentuates the boysenberry flavor, and the hint of vanilla adds that classic undertone we all love. If you’re a fan of other berry-flavored ice creams, like raspberry or blackberry, you’ll find this boysenberry version equally delightful.
Perfect Pairings
Boysenberry Ice Cream is incredibly versatile and pairs well with a variety of dishes. Serve it atop a warm slice of pie (like blueberry or apple), or as a delightful sidekick to a simple sponge cake. If you’re looking for something even more adventurous, consider pairing it with grilled peaches or a crisp berry tart. The possibilities are endless!
So, next time you’re pondering over what dessert to create, give Boysenberry Ice Cream a whirl. It’s a delightful mix of nostalgia and health benefits, a recipe that’s sure to become a staple in your summer dessert repertoire.
What You’ll Need
- 2 cups boysenberries (fresh or frozen)
- 1 cup granulated sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 4 large egg yolks
- Pinch of salt
Method
Step One
In a medium saucepan, combine the boysenberries and 1/2 cup of the granulated sugar. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens, about 10-15 minutes. Remove from heat and let it cool slightly. Then, purée the mixture in a blender or food processor until smooth. Strain the purée through a fine-mesh sieve to remove seeds. Set aside.
Step Two
In a separate medium saucepan, combine the heavy cream, whole milk, remaining 1/2 cup of granulated sugar, and pinch of salt. Heat the mixture over medium-low heat until it begins to steam and small bubbles form around the edges, stirring occasionally. Do not let it come to a boil.
Step Three
In a medium bowl, whisk together the egg yolks until they are light and creamy. Gradually add a ladleful of the hot cream mixture to the egg yolks, whisking constantly to temper the eggs. Continue adding a few more ladlefuls of the hot cream mixture, one at a time, while continuing to whisk.
Step Four
Pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of the spoon, about 5-7 minutes. Do not allow it to boil.
Step Five
Remove the saucepan from heat and stir in the vanilla extract. Mix in the boysenberry purée until fully combined. Pour the mixture into a large bowl and let it cool to room temperature. Cover the bowl with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight, until the mixture is thoroughly chilled.
Step Six
Once the mixture is cold, pour it into an ice cream maker and churn according to the manufacturer’s instructions. Transfer the churned ice cream to an airtight container and freeze for at least 2 hours, or until firm.
Step Seven
Serve the boysenberry ice cream in bowls or cones, and enjoy!
