| Prep: 20 mins | Cook: 10 mins – 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 465 | 30g | 18g | 40g |
| sugars | fibre | protein | salt |
| 35g | 2g | 5g | 0.06g |
From my first taste of Marionberry Ice Cream years back in Louisiana, I have to admit, I was smitten by the rich yet fruity profile of this unique treat. As a food blogger known for imbuing a sense of Creole decadence and French grace into my dessert creations, the chance to share a recipe like this one is an opportunity I relish. You see, this isn’t just your average fruit ice cream recipe; it’s a journey of flavors and a testament to the sultry charm of marionberries.
The Charm of Marionberries
Marionberries, if unfamiliar, are reminiscent of blackberries but boast a more robust, sweet-tart punch, ideal for lending desserts a distinct personality. Particularly famous in Oregon, these berries bring a uniquely North American flavor that juxtaposes beautifully against the more traditional elements of my French-Creole culinary heritage. As an added bonus, they’re rich in antioxidants and vitamin C, turning this indulgent ice cream into something a bit more ‘guilt-free’!
A Symphony of Flavors
In the Marionberry Ice Cream recipe, creamy elements of heavy cream and milk blend seamlessly with the vibrant marionberries, resulting in a luscious dessert treat. The egg yolks offer a rich custard-like essence, while the pure vanilla extract infuses a gentle oriental aroma. This is brought to splendid harmony by the sprinkle of salt, which subtly enhances every component.
This gourmet creation stands out among other fruit ice cream recipes for the unique flavor profile it presents, and yet, in its luxurious creaminess, it exhibits parallels with classic options like berries ‘n cream or even a vibrant fruit gelato. If you feel adventurous, you might even consider coupling this ice cream with a warm slice of traditional Southern cobbler or a piece of New York style cheesecake. The combinations are endless, and the results are always spectacular.
In the world of desserts, this marionberry ice cream recipe holds a special place in my heart. It’s unexpected, it’s indulgent, and most importantly, it is a celebration of an often overlooked fruit that truly deserves its moment in the culinary spotlight.
What You’ll Need
- 2 cups fresh marionberries
- 1 1/2 cups granulated sugar
- 2 cups heavy cream
- 1 cup whole milk
- 6 egg yolks
- 1 teaspoon pure vanilla extract
- 1 pinch of salt
Method
Step One
In a medium saucepan, combine the marionberries and 1/2 cup of the sugar. Stir until the berries are coated and let them sit for 10 minutes to allow the sugar to draw out the juices from the marionberries.
Step Two
Place the saucepan over medium heat and simmer until the berries are soft and have released their juices, about 10 minutes. Allow the berry mixture to cool slightly and then puree in a blender or food processor. Strain the puree into a bowl to remove the seeds, and set aside.
Step Three
In another medium saucepan, combine the heavy cream, milk, and 1 cup of sugar. Stir over medium heat until the sugar is dissolved, then bring to a simmer.
Step Four
In a separate bowl, whisk the egg yolks. Gradually whisk in some of the hot cream mixture to temper the yolks. This will prevent them from scrambling. Continue gradually adding the cream to the eggs until all is combined.
Step Five
Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture is thick enough to coat a spoon.
Step Six
Strain the custard through a fine-mesh sieve into a clean bowl and allow it to cool slightly.
Step Seven
Stir in the vanilla extract, marionberry puree, and a pinch of salt.
Step Eight
Cover and refrigerate until thoroughly chilled, at least 2 hours or preferably overnight.
Step Nine
Churn the mixture in your ice cream maker according to the manufacturer’s instructions. Once churned, transfer the ice cream to a lidded container and freeze until firm, about 2 hours. Enjoy your homemade marionberry ice cream!
