Sunday, April 17, 2011

Cherry Berry Ice Cream

I am definitely on a homemade ice cream kick. After realizing how amazing the Strawberry Vanilla Bean ice cream was, I just couldn't wait to try another berry flavor. Since last summer, I've had an array of fruit in my freezer...cherries and blackberries from our aunt's farm in southern IL plus blueberries and peaches from Michigan. I decided that in order to jump-start the summer weather, I'd make a variation of the delicious dessert and go with a Cherry Berry Ice Cream.

For this recipe, I mixed strawberries, cherries, blueberries, and blackberries. It made the ice cream bright, fresh, and wonderfully fruity. Plus it's a really pretty pinky-purple color. I just love it!

Cherry Berry Ice Cream

1 1/2 lbs. fresh or frozen berries (I used cherries, strawberries, blackberries, and blueberries)
1 cup sugar (plus more depending on tartness)
2 tbsps. vodka (optional)
1 1/2 C. sour cream
1 1/2 C. heavy cream
1 tsp. freshly squeezed lemon juice

Combine the berries in a medium bowl with the sugar and vodka. Stir until the sugar begins to dissolve. Cover and let stand at room temperature for 1 hour, stirring occasionally.

Transfer the mixture to the bowl of a blender or food processor and add the sour cream, heavy cream and lemon juice. Pulse briefly until almost smooth but still slightly chunky. Taste the mixture (this is essentially what your ice cream will taste like - yum! Check the sugar level. If it still seems tart, add a little more until it has the perfect amount of sweetness.)

Chill in the refrigerator for 1 hour. Freeze in an ice cream maker according to the manufacturer’s instructions.

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