Jun 30, 2009
This is a very good, flavorful ice cream. I made a couple of changes for ease more than flavor, and a couple for flavor. For flavor, I added a tsp of vanilla extract to the berry puree. I used a ratio of 2/3 heavy cream to 1/3 half and half - this gives a better overall ice cream texture. For ease, I whisked the 1/3 part half and half with the egg yolks until it appeared completely mixed in, then added the sugar and corn syrup and stirred until desolved. I poured the mixture directly into a cold pot and added the cream, them whisked until completely blended. I heated over low heat, then once hot, increased the temp to medium low and cooked until mixture coated the back of a metal spoon. Doing this eliminates the need to strain, and also eliminates the possibility of your yolks turning into cooked egg bits. Adding corn syrup is great if the ice cream maker you are using has a metal mixing container. Many times the metal gets too cold and the mixture will stick to the insides like a sorbet. This did not happen with this recipe! I had perfect, flavorful ice cream. This recipe is also a good base for other flavors of ice cream, and not just of the berry variety. I definitely plan to experiment. We will use this recipe time and time again! It's a winner. Thank you to Christy J for sharing it.
—DWC1023
