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
- Wash the raspberries, pat dry on paper towels, put them in a bowl, and refrigerate.
- Wash the blueberries, pat dry on paper towels, put them in a bowl, and refrigerate.
- Measure the eggs, milk, sugar, salt, and cream in the blender or food processor;
- Process a minute or two until the sugar is dissolved.
- If you don’t have a blender or food processor, just whisk it in a bowl until smooth.
- Pour the mixture into the frozen bowl of an automatic ice cream maker and let the machine run until the mixture begins to thicken.
- With the machine running, pour in the raspberries and blueberries.
- Let the machine run until the mixture is thick and frozen (it will still be fairly soft).
- Transfer the mixture to an airtight container.
- 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.
