This Double Berry Ice Cream features a custard style base that gives you the perfect richness and texture. The double berries featured here are blueberries and strawberries, but feel free to use your favorites!
Y’all, I am all about some no churn ice cream, but let’s be real for a minute. Nothing, and I repeat nothing compares to the taste and texture of a custard based ice cream, that has been churned in an ice cream maker. Trust me. It’s the closest thing to store bought texture that you’re gonna get. Why? Because that store bought ice cream is custard based.
Zack and I had a very interesting conversation when I made this ice cream. He said what does custard even mean? He mentioned all the custard style ice creams that those fast food chains are starting to come out with, and I actually didn’t have a clue. I just know ice cream and no churn ice cream. So I looked it up. Funny little thing when you look something up, you learn all sorts of great info. The only difference it seems is that custard based ice cream has egg yolks. So that means when I buy my Bryers all natural ice cream, that I’m getting a custard based ice cream, since it includes egg yolks.
After having custard style ice cream, no churn ice cream, and our family recipe for homemade ice cream, I’m gonna be straight with y’all, this custard base ice cream is the best I’ve ever had. The texture is perfect. If that means I have to break out my ice cream maker, then so be it. I’m good with that.
Grab yourself one and test this recipe out for yourself! Oh, and a little tip, if you use your ice cream maker on those “no churn” recipes, you’ll get to enjoy eating that ice cream much faster. I’ll be honest with you too, I use my ice cream maker on all of my no churn ice creams for that very reason!
Ok, so now that I’ve talked to you about why ice cream makers are the bomb diggity, AND what a custard base ice cream means, AND that if you are like me, and buy Bryers All Natural ice cream, you’re already enjoying a custard style ice cream…let’s talk about this Double Berry Ice Cream.
The marriage of blueberries and strawberries is just magic. They go together like peanut butter and jelly, or ham and cheese. They were just meant to be together. The slightly tart flavors of the blueberries play so nicely with the sweetness that the strawberries lend. When you put them in an ice cream, you get the perfect summer treat!
I’ve made a lot of ice cream in my time, and I just want you to know that after the first bite of this one, it was already requested to make again. It really is that good. If you aren’t a ran of either of these berries, don’t fret, change it. You could do blackberries and raspberries. Or strawberries and raspberries. Any two berries, or any one berry will work with this recipe.
The base of this can also be used with other flavors. I’m working on a couple of different recipes right now with this custard style base. It just makes the best ice cream!
If you are looking for no churn recipes, check out a few that I’ve shared: Peanut Butter Ice Cream with Chocolate Chips, Mint White Chocolate Cookie Crumble Ice Cream, Peach Ice Cream No Churn, No Churn Mint Chocolate Chip Ice Cream, and to check out all of my ice cream, including a homemade ice cream cake, look here.
- 2 cups strawberries, quartered
- 2 cups blueberries
- 4 eggs
- 2 cups sugar, divided
- 2 cups milk
- 4 cups heavy whipping cream
- 2 tablespoons lemon juice
- In a large bowl whisk eggs and 1 1/2 cups sugar together until light and fluffy. Set aside.
- In a large medium sauce pan, over medium heat, heat the milk and cream together, stirring occasionally until the temperature reaches 140 degrees. Remove from the heat.
- While whisking the egg sugar mix, very slowly add 1/3 of the hot cream/milk mix to the egg/sugar mix. Whisk until blended. Now pour the rest of the cream/milk mix in, and whisk to combine.
- Pour the custard back into the sauce pan, and heat over medium heat until the mix reaches 175 degrees. (this will kill any bacteria the eggs may have)
- Once the temp has been reached, pour into a large bowl, and place in the fridge for two to three hours.
- While the custard is chilling, toss the blueberries, strawberries, lemon juice, and sugar into a bowl. I went with 1/2 cup, but you can add up to 3/4 cup sugar. Using a potato masher, or a large beater from your hand held mixer, mash the blueberries and strawberries, and mix into the sugar and lemon juice. Place in the fridge until you are ready to pour the ice cream into the ice cream maker.
- After your custard has chilled, remove it and the berry mix from the fridge. Pour the berry mixture into the custard, and stir to combine. Using the manufacturers instructions, pour the ice cream into your ice cream maker, and allow to start freezing. Freeze in the freezer until hard and scoopable!
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 561 Total Fat: 37g Saturated Fat: 23g Trans Fat: 1g Unsaturated Fat: 12g Cholesterol: 186mg Sodium: 81mg Carbohydrates: 52g Net Carbohydrates: 0g Fiber: 1g Sugar: 47g Sugar Alcohols: 0g Protein: 7g