| Prep: 30 mins | Cook: 20 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 17g | 10g | 35g |
| sugars | fibre | protein | salt |
| 27g | 2g | 6g | 0.75g |
One of my favorite recipes that brings about a unique blend of East-West flavors is the Jostaberry Ice Cream. The fusion of vibrant jostaberries, the lushness of cream and milk with a zesty kick of lemon strikes a sublime balance that’s hard to resist. This dessert, though simple in terms of the ingredients it utilizes, creates a symphony of sweet, tart, and refreshing in every spoonful. 
The Inspiration Behind Jostaberry Ice Cream
My dual heritage has always been a source of inspiration for my cooking. From the fresh seafood dishes of the Pacific Northwest to the subtle and delicate flavors of Japan. And it is from this blend of cultures that the Jostaberry Ice Cream was born. On one hand, you have the Pacific Northwest’s love for berry-based desserts, and on the other, Japan’s aesthetics in creating simple but deeply flavorful dishes. Combine these two aspects, and you have a bowl of ice cream that truly represents my culinary journey.
The Sweet Perks of Jostaberry Ice Cream
But it’s not just about the taste. Jostaberries, like any other berry, are packed with antioxidants, making this dessert not only satisfying but also nutritious. Now, I am not claiming this to be a health-food dessert, the cream and sugar do see to that. But in a world full of processed sweets and treats, a homemade dessert that utilizes fresh ingredients does offer its own health advantages. Berries can help improve blood sugar levels, provide a good amount of fiber, and are loaded with vitamins.
Because of the slightly sharp nature of jostaberries, this ice cream also works wonders when paired with a richer, denser dessert. Imagine a warm, gooey chocolate brownie topped with a scoop of this homemade Jostaberry Ice Cream – it’s the meeting of warm and cold, dense and light, rich and tart. Or how about with a traditional Cottage Pudding Cake that allows the fruity flavors of the ice cream to shine?
So when it comes to whipping up a summer dessert that ticks all the boxes – tasty, homemade, a blend of cultures, and packed with the goodness of berries – my Jostaberry Ice Cream recipe is indeed a winning choice.
What You’ll Need
- 2 cups Jostaberries
- 1 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 cups heavy cream
- 1 cup whole milk
- 6 egg yolks
- 3/4 cup superfine sugar
- 1 teaspoon pure vanilla extract
Method
Step One
Begin by washing the Jostaberries thoroughly. Place them in a saucepan along with granulated sugar, fresh lemon juice, and lemon zest. Heat the mixture over a medium heat, stirring occasionally until the sugar has completely dissolved. Once the sugar is dissolved, increase the heat and bring the mixture to a boil. Let it simmer for about 5 minutes until the berries burst and the mixture thickens. Remove from the heat and let it cool.
Step Two
In another saucepan, combine the heavy cream and milk and heat over medium heat until it just begins to bubble at the edges. Remove from heat.
Step Three
In a separate bowl, whisk together the egg yolks and superfine sugar until the mixture becomes pale and thick. Gradually pour the hot cream mixture into the egg mixture, whisking continuously to prevent the eggs from scrambling.
Step Four
Return the mixture to the saucepan and heat over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
Step Five
Remove from heat and strain the custard mixture into a clean bowl. Stir in the vanilla extract and let it cool to room temperature. Once cooled, cover the bowl and refrigerate until cold, approximately 2-3 hours or overnight.
Step Six
Once the custard is cold, stir in the cooled Jostaberry mixture. Churn the mixture in an ice cream maker according to the manufacturer’s instructions. Once churned, transfer the ice cream to an airtight container and freeze until firm.
Step Seven
Serve the Jostaberry Ice Cream in bowls or cones and Enjoy!
