BERRY ICE CREAM

By:


Ingredients:

  • 2¼ cups heavy cream

  • 1 cup sugar
  • 6 large egg yolks
  • 1/8 tsp sea salt
  • ½ cup Marechal Foch Port
  • 2 cups Marion berries or blueberries

Method:

In a heavy sauce pan, combine heavy cream, sugar and yolks; cook over low heat, whisking constantly for 12 -15 minutes; custard should coat the spoon without running off; remove from heat and cool. Stir port over berries and into cooled custard; follow manufacturer’s instructions for ice cream machine blending.




TO RECIPES

printable page