This summer I have been very busy with my new kitchen. We are not done yet and there is still some tile and trim work left to be done along with some finishing touches here and there. Three month have passed since we’ve started our project, and I can tell you now – if I would know how much effort this may take, I would probably think twice before starting this renovation. But now I see the light at the end of the tunnel and I just can’t wait to cook a gourmet meal in my new kitchen and have a nice, long dinner with my friends.
In the middle of our project we had a little vacation – just needed to take a small break-)) If you follow me on a Facebook, you know where we have been. I have posted many photos from Washington Mountain (NH), Quebec City (Canada) and Finger Lakes (NY). When we arrived home I found a surprise from OXO waiting for me by the door. Inside the box there were very cute gadgets for making ice cream. We have plenty of berries this year in the garden and my kids were excited to play with new kitchen tools. So despite the half-done kitchen we have made an ice cream. Lovely flavors of this scrumptious dessert made our summer day nice and cool!
Note: Make sure you freeze your ice cream maker container for a full 24-hours before make this delicious berry ice cream.
- 2 cups heavy whipping cream
- 1 cup half & half cream
- 1 cup milk
- 1/2 cup granulated white sugar
- pinch of salt
- 1 tsp vanilla extract
- 2 cups different fresh berries (raspberries, red currant, blueberries, strawberries, whatever berry you can find in your garden, or store)
In a large saucepan, heat heavy cream, half & half, milk and sugar. Stir until dissolved, and then remove from heat and let cool. Once cooled, stir in salt and vanilla extract.
Place the berries in a blender or food processor, pulse for a few times (leave some chunks). Add about half of the liquid mixture and pulse a couple of more times. Combine this mixture with the rest of the liquid mixture and refrigerate until completely chilled.
Transfer the ice cream base to your ice cream maker, according to instructions. Process for 25 to 35 minutes, until creamy and thick. Put the ice cream to a freezer-safe container and freeze until ready to serve. Have a sweet summer day!