Ingredients

The following ingredients have 4 Servings
  • 3 large eggs
  • 2 large egg yolks
  • 1½ cups granulated sugar
  • 2 cups heavy whipping cream
  • 2 cups half and half
  • 1 tablespoon pure vanilla extract
  • 1 cup blueberries (or any berries of your choice)
  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 1 cup strawberries or raspberries (or any berries of your choice)
  • 1/4 cup granulated sugar
  • 1/4 cup water

Instruction

  • Beat eggs and egg yolks in medium-sized bowl. Add 1 1/2 cups sugar and whisk together.
  • Add heavy cream and half and half to large pot and heat to boiling. Remove from heat.
  • Slowly add three tablespoons of the hot milk mixture to the egg mixture and whisk together to combine. Then slowly add in the rest of the milk mixture and whisk the entire time to make sure it doesn't scramble. Stir in vanilla extract. Place the mixture in the refrigerator for 2-3 hours to chill completely.
  • While mixture cools, add 1 cup of blueberries to small saucepan and cover with 1/4 cup sugar and 1/4 cup water. In a separate small saucepan, add 1 cup of strawberries and 1/4 cup water and 1/4 cup sugar.
  • Heat both pans over medium heat and allow berry mixtures to cook until berries begin to breakdown and syrup develops and thickens. Turn off heat and cool to room temperature and store until ice cream is ready for churning.
  • When custard is completely chilled, add to ice cream maker following the manufacturer's instructions and freeze.
  • To create ripples, alternate scoops of ice cream into a freezer safe container with berry syrups and take knife to swirl through ice cream. Store in freezer.