Connect with Us: Foodservice

Roasted Berries Ice Cream Recipe

This roasted berries ice cream recipe starts with a simple custard base. The roasted fresh berries add intense flavor and sweetness. Recipe courtesy Nam of The Culinary Chronicles.

Servings: 8

Active time: 30 minutes

Total time:

Ingredients

  • 2 c heavy cream
  • 1 c whole milk
  • 1 vanilla bean, split with seeds scraped out
  • 1/4 tsp kosher salt
  • 4 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1 c + 1 Tbsp sugar, divided use
  • 2 - 3 c mixed fresh berries

Preparation

  1. Mix heavy cream, milk, vanilla bean, and salt in heavy-bottomed pot. Bring mixture to a slow simmer over medium heat. Remove from heat and set aside.
  2. Whisk egg yolks with 1 cup sugar until pale yellow. Begin to temper eggs by slowly whisking in one cup of cream and milk mixture. Continue to slowly whisk in the cream and milk  mixture until fully combined.
  3. Once tempered, pour the entire mixture back into pot and cook the custard on medium-low, stirring constantly. Cook until custard is thick enough to coat the back of a spoon.
  4. Remove and discard the vanilla bean. Pour custard through fine mesh strainer into a bowl. Place bowl over larger bowl of ice and water to bring custard to room temperature. Once chilled, pour the custard into airtight container and refrigerate for at least 8 hours.
  5. Preheat oven to 450°F. Toss fresh berries with 1 tablespoon of sugar and roast for 18-20 minutes. Cool to room temperature and set aside.
  6. When custard has chilled adequately, pour mixture into ice cream machine and churn according to manufacturer’s instructions. Near the end of the churning cycle, add in roasted berries. Transfer churned ice cream to a container, cover and freeze until desired firmness.

Post a Review

Be the first to review this recipe!

Choose

Nutrition Facts

Serving Size (1/8 of recipe)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 370
Calories from Fat 230
Total Fat 26g (40% DV)
Saturated Fat 15g (75% DV)
Trans Fat 0.5g
Cholesterol 175mg (58% DV)
Sodium 100mg (4% DV)
Total
Carbohydrate
34g (11% DV)
Dietary Fiber 1g (4% DV)
Sugars 31g
Protein 4g
Vitamin A 20%
Vitamin C 45%
Calcium 10%
Iron 2%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

  • Safe Italian Mayonnaise recipe without the risk of Salmonella. More Gluten-Free Recipes
  • A new take on Strawberry Shortcake - Milk Chocolate Strawberry Shortcake with Marshmallow-Crème Fraîche Ice Cream Recipe More Homemade Ice Cream & Gelato Recipes
  • Bistro BLT Slaw - a savory salad recipe #Foodie More Summer Recipes
  • @ louisemellor's Apple Brandy Eggnog French Toast w/Apples & Cherries - unique brunch recipe. Christmas breakfast? More Unique Dish Recipes

This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.