Swirlberry Ice Cream Recipe #377432
A recipe from Rachael Ray. It's delicious. I made it but I think I didn't wait long enough before adding the fruit jam. So I didn't get a swirl. But it's still yummy :)
by Boomette
35 min | 25 min prep
1 quart
- 3/4 cup frozen strawberry, thawed and halved (about 3 ounces)
- 2/3 cup frozen raspberries, thawed (about 3 ounces)
- 1/2 cup sugar
- salt
- 2 cups heavy cream
- 1 cup milk
- In a small saucepan, combine the strawberries, raspberries, 1/4 cup sugar and a pinch of salt. Bring to a simmer over medium heat, stirring, and cook until jamlike, about 10 minutes. Let cool, cover and refrigerate until cold, about 1 hour.
- In a medium bowl, whisk together the cream, milk, remaining 1/4 cup sugar and another pinch of salt until the sugar is dissolved; cover and refrigerate for 1 hour.
- Using an ice cream machine, process the cream mixture according to the manufacturer's instructions. Fold in the chilled berry mixture to make a swirl pattern and then transfer to an airtight container. Freeze until firm, about 4 hours.
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5 stars