Berry-Honey Ice Cream
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Better Homes and Gardens Recipes From Prize-Winning Cooks, 1987
Mrs. Jo Hostetler, Fresno, CaliforniaINGREDIENTS
1-1/2 cups fresh or frozen unsweetened boysenberries*, thawed
3 egg yolks
1/2 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
1/8 teaspoon salt
1/4 cup honey
1 cup whipping creamPlace the berries in a blender container or food processor bowl. Cover and blend or process until puréed. (Or, mash the berries in a small mixing bowl with the back of a spoon).
In a small mixer bowl beat egg yolks about 5 minutes, or until thick and lemon-colored. Beat in lemon peel, lemon juice, and salt. Beat in puréed berries and honey.
Beat whipping cream until soft peaks form. Fold whipped cream into berry mixture. Transfer mixture into an 8 x 8 x 2-inch baking pan. Cover and freeze for several hours or until almost firm. Break frozen mixture into chunks. Transfer to a chilled mixer bowl. Beat with an electric mixture until smooth, but not melted. Return mixture to cold pan. Cover and freeze until firm.
Makes about 3 cups
*NOTE - Experiment with different berries - any will make this sinfully rich ice cream hard to turn down.