| Prep: 10 mins | Cook: 45 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 25g | 15g | 45g |
| sugars | fibre | protein | salt |
| 35g | 2g | 7g | 0.005g |
If you love the taste of the Atlantic as much as I do, you’ll swoon over this indulgent, maritime-inspired dessert — Juniper Berry Ice Cream. Its history is steeped in New England tradition, much like some of my favorite seafood dishes. The magic of its unique flavor comes from the essence of crushed juniper berries, a wild berry native to Maine and the rest of the northern states.
Infatuation with infusion
The process of creating this recipe holds a certain allure. The juniper berries are crushed and simmered in a sweet concoction of water and sugar. The result is a vibrant, purple syrup with an ethereal, bright flavor. It’s a recipe that brings the windswept coastlines of Maine right to your dining room. Whether under the hot summer sun, bracing fall winds, or pale winter light, scooping into this rich ice cream allows you to carry a piece of New England with you. As a local, I can’t get enough of it. I’ve even been served this taste of home at various ice cream shops in Portland.
Health benefits from the ice cream
Sweetened with honey, this Juniper Berry Ice Cream is not just a comfort food, but also packs a powerful health punch. Juniper berries are a potent source of antioxidants. They help your body fight off free radicals, lowering your risk of chronic diseases. Honey, on the other hand, is naturally antibacterial and filled with beneficial enzymes. All this, combined with protein-rich egg yolks and nutritious milk and cream, create a dessert that’s healthy and delicious.
Pairing Possibilities
With its berry-citrusy notes, Juniper Berry Ice Cream pairs well with many other desserts. A slice of apple pie, still deliciously warm from the oven, or a serving of flourless chocolate cake, can be complimented by a scoop of this distinct ice cream. For a uniquely New England pairing, consider serving it alongside a blueberry cobbler. The tartness of the blueberries bounces off the rounded, earthy flavor of juniper, a pairing that has seen me receive countless compliments from my daughters, Erin and Samantha.
But there’s no harm in savoring it all on its own, letting the creamy concoction melt in your mouth, experiencing the edge of sweet and subtle bitterness tickling your taste buds. It’s a testament to New England’s landscape and an echo of the ocean’s tang, a dessert I love dearly for its probable connection to my stomping grounds and the feelings it elicits.
What You’ll Need
- 1.5 cups of sugar
- 1.5 cups of water
- 1 cup of juniper berries, crushed
- 2 cups of heavy cream
- 1 cup of milk
- 2 teaspoons of vanilla extract
- 4 egg yolks
- 1/2 cup of honey
- A pinch of salt
- Fresh berries and mint leaves for garnish (optional)
Method
Step One
To begin with, start by combining the sugar, water, and crushed juniper berries in a saucepan. Heat these ingredients over a medium heat until the sugar has completely dissolved to create a syrup.
Step Two
Remove the saucepan from the heat and let the juniper mixture cool for a while. Once cooled, strain the mixture into a container, extracting as much liquid as possible. Dispose of the remaining juniper pulp.
Step Three
In another pan, mix together the heavy cream and milk and bring them to a simmer over a medium heat. Once simmering, remove the pan from heat and let it cool slightly for a few minutes.
Step Four
While the cream and milk mixture are cooling, beat the egg yolks in a separate bowl until they are well incorporated. Gradually add the slightly cooled cream and milk mixture into the egg yolks while whisking constantly to prevent curdling. You should now have a custard mixture.
Step Five
Pour the custard mixture back into the pan. Stir in the honey, juniper syrup, a pinch of salt, and vanilla extract. Cook over medium-low heat, stirring continuously, until the mixture thickens slightly and coats the back of a spoon.
Step Six
Remove the custard from heat and let it cool completely. Once cooled, cover it with plastic wrap making sure the wrap touches the surface of the custard. This will prevent a skin from forming. Place the custard in the fridge for at least four hours or better yet, overnight, until it’s completely chilled.
Step Seven
Once the custard is fully chilled, churn it into an ice cream maker as per the manufacturer’s instructions. Once churned, transfer the ice cream to a lidded container and freeze it until it hardens to your desired consistency.
Step Eight
Serve your homemade Juniper Berry Ice Cream in bowls or ice cream cones, garnishing with fresh berries and mint leaves if you wish. Enjoy your refreshingly sweet and aromatic treat!
