This was a quick, easy, and delicious ice cream recipe that I found via Google’s AI when searching for recipes for use with my compressor-style ice cream maker1. I’ve gone from deciding to make a batch, to eating the last of the batch in under an hour, and most of the ingredients are ones we already have at home, so it’s an easy and quick go-to for desserts.
Ingredients (makes ~1.5qt/1.5L):
- 3 cups Frozen or fresh mixed berries2
- 1-1/2 cups Heavy Cream
- 3/4 cup Whole Milk
- 3/4 cup White Sugar
- 1-1/2 tsp Vanilla Extract
- 3/8 tsp Kosher Salt
Instructions:
- Prep the berry base in a blender by combining the berries, sugar, whole milk, and kosher salt. Blend on high until completely smooth3.
- Whisk in the heavy cream and vanilla extract. This can be performed in the blender during the previous step if the blending needs more fluid.
- If you used fresh berries, you’ll want to refrigerate the mixture for at least 1hr. If you used frozen berries, the mixture is already chilled and ready to put in the ice cream maker.
- Turn on the compressor ice cream maker and pour the chilled mixture into the ice cream tub. Churn until the mixture reaches a thick soft-serve consistency (about 20-30min depending on the machine), or if you want it firmer you can let it mix for longer.
- Serve immediately or transfer to a container and freeze for another hour or two for a firmer texture.
- I’m sure you could use the same recipe in a traditional ice-bucket style ice cream maker, I just haven’t tried it. ↩︎
- You can use whichever berries you prefer, though I usually go for strawberry, raspberry, blueberry, and sometimes blackberry. I usually use frozen berries, as you can skip the chilling step. ↩︎
- In theory, you can strain the mixture to remove seeds, but if you’ve blended it well, the seed have been blended in by this point. ↩︎