| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 605 | 38g | 22g | 61g |
| sugars | fibre | protein | salt |
| 51g | 4g | 8g | 0.08g |
Having spent a substantial part of my life experimenting with diverse culinary delights, I’ve always been mystified by the incredible transformation that simple ingredients can undergo under the right set of circumstances. That being said, this recipe for Loganberry Ice Cream – yes, you read that right – truly captivates my heart. It resurrects all the pleasurable moments I spent as a child, handpicking loganberries from my grandma’s vibrant backyard in Atlanta, and indulging the heavenly bliss in every scoop of homely ice cream she would make.
Sweet memories and Loganberries
In those good old Atlantan summers, the tantalizing scent of ripened loganberries under the warm southern sun was a kind of sensory magic that nothing else could replicate. They’re similar to raspberries and blackberries, but have a distinctive and more robust flavor. That’s why this Loganberry Ice Cream recipe ends up with such a rich, fruity, and perfectly smooth texture that’s hard to resist.
Love for Afro-Southern Fusion and Health Benefits
As someone who proudly embraces her Afro-Southern culinary heritage, I find immense joy in blending the warm comfort of Southern cooking to create variations of simple, yet extravagant treats. What’s even better is that loganberries are chock full of vitamin C and fibres, making this recipe a delicious way to reap the health benefits that these fruits offer.
Furthermore, this homemade ice cream recipe utilizes whole, natural ingredients, leaving out the artificial flavoring and preservatives that are commonly found in store-bought varieties. As a bonus, the inclusion of egg yolks in this recipe adds extra protein and vitamins to your lusciously creamy delicacy.
Perfect Companions to this Sweet Delight
Our Loganberry Ice Cream is splendid on its own, but why stop there? It can be the perfect accompaniment to various dessert dishes such as Grandma’s apple pie or as a delightful topping for fresh fruit pavlova. Complementing its fruity flavor with other sweet baked goodies can bring out a delightful symphony of tastes, taking your taste buds on a thrilling and indescribable culinary journey.
So, go ahead and give this recipe a try. I promise you, the first taste will take you on a nostalgic trip back to those carefree and joyful summer days.
What You’ll Need
- 2 cups fresh Loganberries
- 1 cup granulated sugar
- 2 tablespoons lemon juice
- 2 cups heavy cream
- 1 cup whole milk
- 6 egg yolks
- 3/4 cup granulated sugar for the custard
- 1 teaspoon vanilla extract
Method
Step One
Begin by preparing your Loganberries: rinse them thoroughly under cold water, and set aside to drain.
Step Two
In a saucepan, combine the Loganberries, 1 cup of granulated sugar, and lemon juice. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the berries have started to release their juices. Remove from the heat and let cool for a bit.
Step Three
Transfer the berry mixture to a blender or food processor, and purée until smooth. Pour the purée through a fine mesh sieve to remove any seeds, pressing down with a spatula to extract as much liquid as possible. Discard the solids, and set the purée aside to cool completely.
Step Four
In a separate saucepan, combine the heavy cream and milk. Warm over medium heat until it just begins to steam.
Step Five
In a separate bowl, whisk together the egg yolks and the 3/4 cup of sugar for the custard until well combined and slightly thickened.
Step Six
Gradually pour the warm cream mixture into the egg yolk mixture, whisking constantly. Transfer the mixture back to the saucepan, and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon. This usually takes around 10 minutes. Do not let it boil!
Step Seven
Remove the custard from the heat, and stir in the Loganberry purée and vanilla extract. Let the mixture cool to room temperature, then cover and refrigerate until completely chilled, at least 4 hours or up to overnight.
Step Eight
When the mixture is chilled, churn in an ice cream maker according to the manufacturer’s instructions. Transfer the churned ice cream to a lidded container and freeze until firm, at least 2 hours or up to 3 days.
Your delicious Loganberry ice cream is ready to be enjoyed!
