Ingredients with Measurements:
- 2 cups fresh bearberries
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 egg yolks
Special equipment needed:
- Ice cream maker
- Fine mesh strainer
- Mixing bowls
- Whisk
- Saucepan
Step-by-step instructions:
1. Rinse the bearberries and remove any stems or leaves. Place them in a saucepan with 1/2 cup of water and bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally.
2. Remove from heat and let the bearberries cool. Once cooled, puree the berries in a blender or food processor until smooth.
3. In a mixing bowl, whisk together the egg yolks and sugar until pale and creamy.
4. In a separate saucepan, heat the milk and cream over medium heat until it reaches a simmer. Remove from heat and slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly.
5. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
6. Remove from heat and strain the mixture through a fine mesh strainer into a clean mixing bowl.
7. Stir in the bearberry puree and vanilla extract until well combined.
8. Cover the mixture and chill in the refrigerator for at least 2 hours or overnight.
9. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
10. Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours or until firm.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Chilling time: 2 hours or overnight
Freezing time: 2 hours
Temperature:
Simmering temperature: Medium heat
Chilling temperature: Refrigerator temperature
Freezing temperature: Freezer temperature
Serving size:
This recipe makes about 1 quart of ice cream, serving size varies.
Nutritional information:
Calories: 280
Fat: 16g
Saturated Fat: 9g
Cholesterol: 142mg
Sodium: 50mg
Carbohydrates: 32g
Fiber: 1g
Sugar: 30g
Protein: 4g
Substitutions for ingredients:
- Bearberries can be substituted with any other tart berries such as cranberries or raspberries.
- Heavy cream can be substituted with half-and-half or whole milk.
- Granulated sugar can be substituted with honey or maple syrup.
Variations:
- Add chopped nuts or chocolate chips to the ice cream mixture before freezing.
- Top the ice cream with whipped cream and fresh bearberries.
- Use the ice cream as a base for a berry sundae.
Tips and tricks:
- Be sure to strain the mixture before freezing to remove any lumps or seeds.
- For a creamier texture, use all heavy cream instead of a combination of cream and milk.
- To prevent ice crystals from forming, cover the ice cream with plastic wrap before freezing.
Storage instructions:
Store the bearberry ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
Allow the ice cream to soften at room temperature for a few minutes before serving.
Presentation ideas:
Serve the ice cream in a bowl or cone and top with whipped cream and fresh bearberries.
Garnishes:
Fresh bearberries, whipped cream, chopped nuts, chocolate chips.
Pairings:
This ice cream pairs well with a tart fruit salad or a warm berry cobbler.
Suggested side dishes:
This ice cream can be served as a dessert on its own.
Troubleshooting advice:
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften before serving.
- If the ice cream is too soft, return it to the freezer for another hour.
Food safety advice:
- Be sure to wash the bearberries thoroughly before using.
- Store the ice cream in the freezer at or below 0°F (-18°C) to prevent bacterial growth.
Food history:
Bearberries are a traditional food of many Indigenous communities in North America. They are often used in jams, jellies, and desserts.
Flavor profiles:
Bearberries have a tart and slightly sweet flavor that pairs well with cream and sugar.
Serving suggestions:
Serve the ice cream as a dessert after a summer barbecue or picnic.
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