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Patriotic Ice Cream Recipe

Are you searching for the perfect dessert to serve at your Fourth of July (or Memorial Day, Flag Day, etc.) Cookout? This homemade Red, White, and Blueberry ice cream is sure to please everyone. No one will believe that this delicious homemade ice cream takes minimal time to prepare. In fact, once the simple ingredients are mixed, it almost prepares itself! If you’re planning to have guests or family over for a cookout, you’ll actually be able to enjoy your own party (while the ice cream freezes without supervision) and still serve a showstopper dessert.
If you’re an ice cream lover, the must-have appliance for summer is the automatic ice cream machine. These inexpensive timesaving appliances take the work out of homemade ice cream – no ice or salt to worry about - and the automatic machine is much quieter too. The only advance preparation necessary is to keep the bowl in the freezer; your favorite flavors of homemade ice cream will always be about 20 minutes away.

This ice cream contains no preservatives, gelatins, or other additives. Although I like to make it with raspberries and blueberries, you can substitute strawberries and/or blackberries in your version. It’s a fun way to celebrate the holiday and show your patriotism!

Red, White, and Blueberry Ice Cream

Makes about 1 1/2 quarts of ice cream

1 1/2 cups fresh raspberries
1 1/2 cups fresh blueberries

2 eggs
2/3 cup milk
1 1/4 cups sugar
1/4 teaspoon salt
1 1/4 cups heavy whipping cream

1 1/2 fresh raspberries
1 1/2 cups fresh blueberries

  1. Wash the raspberries, pat dry on paper towels, put them in a bowl, and refrigerate.

  2. Wash the blueberries, pat dry on paper towels, put them in a bowl, and refrigerate.

  3. Measure the eggs, milk, sugar, salt, and cream in the blender or food processor;

  4. Process a minute or two until the sugar is dissolved.

  5. If you don’t have a blender or food processor, just whisk it in a bowl until smooth.

  6. Pour the mixture into the frozen bowl of an automatic ice cream maker and let the machine run until the mixture begins to thicken.

  7. With the machine running, pour in the raspberries and blueberries.

  8. Let the machine run until the mixture is thick and frozen (it will still be fairly soft).

  9. Transfer the mixture to an airtight container.

  10. Place in the freezer until ready to serve.

  • Egg Notes: I always purchase very fresh eggs from a busy supermarket, and have never had a problem using them. If you prefer, you may use a pasteurized egg substitute (such as Egg Beaters) instead.
Links to other Quick Cooking Ice Cream Articles:
Grandma Niederhauser’s Homemade Ice Cream
Uncooked Ice Cream Base
Ben & Jerry’s Homemade Ice Cream & Dessert Book – Book Review

Purchase Ben & Jerry’s Homemade Ice Cream & Dessert Book
Purchase a Cuisinart Automatic Ice Cream Maker from Amazon

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Automatic Ice Cream Makers Save Time
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Content copyright © 2015 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.


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