Homemade Strawberry Blueberry Ice Cream Recipe

Today I had an idea for a recipe that should delight gourmets looking for sweet freshness: a delicious and easy homemade strawberry blueberry ice cream.

This a recipe that, I assure you, does not require any particular material except your blender and your freezer. Because yes, it is perfectly possible to make all kinds of ice creams and sorbets without using an ice cream machine. I don’t hide from you that it’s a little longer and obviously constraining, but it’s just as good!

You will simply have to do the work of the ice cream machine by hand, that is to say, shake the preparation very regularly during the take (about 5-6h) to avoid the formation of ice crystals inside. So I advise you to get into the recipe when you’re sure you can stay home for a few hours (avoid the evening if you don’t want to set the alarm clock every hour or half hour to stir it up at night ).

The idea is to make it in a metal cake mold because it keeps the Cold well and will allow a nice presentation if you bring it to the table for service. To stir it, you will have to use a whisk (if there are pieces of fruit) or a dipping mixer.

This is the first time that I started making homemade ice cream and I have to tell you that I am conquered! The ice cream is fragrant, melting, and reveals small pieces of strawberries inside.

First Version of the Strawberry Blueberry Homemade Ice Cream Recipe:

Ingredients:

This makes about 1.5 kg of ice cream

• Strawberries: 530 g
• Blackberries 250 g
• Sugar: 145 g
• Yogurt: 250 g
• Lemon juice: 2 tablespoons
• heavy Cream (30%): 400 ml

Essential equipment :

• Mixer

Preparation:

– Put the cream, the salad, or a mixing bowl (preferably made of stainless steel) and whips(whisk) in the freezer.

Reminder: to make a chantilly ice cream, it is absolutely necessary to use whole cream (30% ). This one as well as the utensils must be very cold to ensure a good result.

– Wash, squash, and roughly cut the strawberries and blackberries.

– Put 90% of the fruits in the bowl of the mixer and reserve the rest.

– Add the yogurt and lemon juice.

– Mix until smooth and homogeneous.

– Cut the rest of the strawberries into small pieces.

– Remove the cream, salad bowl, and whips from the freezer and immediately put the cream in the bowl (the time will depend on your mixer and the room temperature).

– Pour the mashed strawberries into the bowl.

– Gradually add the whipped cream, stirring gently.

– Then add the small pieces of strawberries and blueberries and mix gently.

– Pour into a metal cake pan and put in the freezer.

– Stir with a whisk or a dipping mixer (if you don’t want the fruit pieces) every hour or half hour depending on the strength of your freezer until the mixture gets firm(minimum 5 to 6 times).

Tip: Do not hesitate to “break” the hardened surface to stir the preparation.

– Leave in the freezer for at least 24 hours before eating.

Tip: homemade ice cream is harder than industrial store-bought versions, so you will have to take it out of the freezer in advance in order to make nice ice cream balls.

You may also like this keto avocado ice cream recipe, so check it out.

Second Version for Strawberry and  Blueberry Homemade Ice Cream:

Preparation 30 minutes
Cooking 15 minutes
Refrigeration 660 minutes
Serving(s) 1 serving

Ingredients

• 1 1/2 cup milk
• 1 1/2 cup cream, 35%
• 1 piece of orange zest about 2 inches (5 cm)
• 1 teaspoon of black pepper grains
• 6 egg yolks
• 1/2 cup sugar
• 1 pinch of salt
• Strawberry puree
• 4 cups of strawberries sliced
• 200 g blueberries
• 3/4 cups sugar
• 1 tablespoon lemon juice

Nutrient values per serving

• Fibre 1 g
• Sodium 41 mg
• Protein 5 g
• Calories 334
• Total fat 21 g
• Cholesterol 214 mg
• Saturated fat 12 g
• Total carbohydrate 34 g

Preparation

Purée preparation

1. In a food processor, purée strawberries to smooth with sugar and lemon juice. Pour into a bowl through a thin colander and refrigerate.

Preparation of the ice cream

2. In a saucepan, heat milk, cream, orange peel and peppercorns over medium heat until small bubbles form on the wall. Remove from heat, cover and let stand for 10 minutes. Sift the mixture.

4. In a large bowl, beat together the egg yolks, sugar and salt. Gently stir in milk to the mixture. Put the mixture back in the saucepan and cook over medium heat, stirring constantly, for about 8 minutes or until the mixture has thickened enough to cover the back with a spoon. Pour into a bowl through a thin colander, cover the surface directly with plastic wrap and refrigerate about 2 hours.

4. Reserve 1/4 cup (60 ml) of the puree and add the rest to the egg mixture. Pour into a shallow metal mold and cover the surface directly with plastic wrap. Freeze until the mixture is firm without being hard, or 3 to 4 hours. Break the mixture into pieces and puree it in a smooth blender. Place about one-quarter of the mixture in an airtight container, add one-third of the reserved puree and mix gently with a spoon. Repeat twice.

Cover with remaining ice cream. Freeze for about 6 hours or until firm. (Ice cream will keep about 1 Week in the freezer.)

Gives 4 portions (1 L).

Enjoy!