Berry Patriotic Ice Cream

It’s July and I feel like this month came with vengeance. I don’t know about you, but where I live, the weather has been perfectly comfortable until July 1. The heat and the insects have come out in full force. Where did this come from?? So far, I might have eaten more ice cream this past week than in an entire summer just to cope. During our #0sugar7days challenge, I made nicecream like this and this almost nightly. Now I am turning to the hard stuff – real organic dairy, homemade ice cream.

While I often have other dessert priorities (ei, cake), temperatures hovering 90 degrees with 100% humidity call me to ice cream. When I can’t manage to get the mail without wanting to jump in a pool, in these beautiful parts of DC, ice cream has become a necessity. It’s hot and we have Fourth of July festivities coming at us! There’s nothing better (or easier!) than fresh churned ice cream for days and nights like this. Scoopable ice cream ready for sweet cones, sticky smore’s hands and fireworks. This recipe is so incredibly delicious with loads of vanilla flavor and sweet fresh berries in every bite. It’s perfect for all summer long.

Using organic egg whites, this ice cream gives a boost of protein and helps make it extra rich. It’s sweetened purely with maple syrup. Fresh blueberries and strawberries give us a patriotic feel while giving an extra sweet spark. It’s refreshing and perfectly naturally sweetened. It’s the perfect way to celebrate! Happy 4th!

Berry Patriotic Ice Cream

2 cups Heavy Cream
2 cups Whole Milk
6 Egg Whites, slightly whipped
2/3 cup Pure Maple Syrup
2 teaspoons Pure Vanilla Extract
1 ½ cups finely chopped strawberries
1 ½ cups finely chopped blueberries

Directions:

Place chopped fruit in the freezer for 1 hour. In a large sauce pan, add whole milk, heavy cream, and egg whites.  Stir constantly on medium heat until mixture thickens and coats the back of the spoon.  Pour through a mesh strainer to remove any lumps. Stir in vanilla extract.

Place in the refrigerator or freezer until the mixture is completely cold, but not frozen. Freeze in an ice cream maker, following manufacturer’s instructions.

Gently fold in the chopped fruit to prevent any coloration to the ice cream. Serve immediately for soft-serve consistency or place in the freezer for 1 hour for firmer ice cream. Store leftovers in an airtight container in the freezer for up to 2 months.