Triple Berry Swirl Ice Cream

Nothing says summer quite like Skagit Valley grown berries. Stay cool this summer with a creamy scoop of Triple Berry Swirl ice cream featuring all that sun-ripened berry goodness inside. For this recipe, Tristin used freshly picked berries from Schuh Farms.

Since 1963, Schuh Farms has been providing exceptional produce and quality family experiences on the farm. Their Farm Store features from-scratch baked goods, fresh flowers, berries, produce and more. This family farm is a Skagit Valley landmark enjoyed by all generations. Schuh Farms is open daily from 9-6 for Farmstand Fresh, a celebration of farms and flavors in the Skagit Valley.

Triple Berry Swirl Ice Cream

Recipe by Tristin Rieken, Fresh Flavorful

Ingredients

• 1 cup strawberries
• 1 cup raspberries
• 1 cup blackberries
• 1 ½ teaspoons lemon juice
• 4 large egg yolks
• 1 ½ cups granulated sugar – divided
• 1 teaspoon vanilla extract
• 2 cups whole milk
• 1 cup heavy cream
• ¾ teaspoon fine salt

Instructions

1. Begin by placing the bowl of your ice cream maker into the freezer.
2. Make ice cream base. In a large saucepan whisk egg yolks, vanilla, and sugar until light in color and ribbon like. Then whisk in milk, cream, and salt.
3. Place saucepan over medium heat and clip candy thermometer to the side of pan. Whisking constantly bring mixture to 170 degrees Fahrenheit.
4. Once ice cream base reaches temperature remove from heat and immediately strain through a fine mesh strainer into a lidded container. Place in the refrigerator to chill until ready to churn, up to 3 days.
5. Then make the fresh strawberry, raspberry and blackberry purees, also up to 3 days in advance. Muddle strawberries with ¼ cup granulated sugar and ½ teaspoon lemon juice in a small saucepan. Place over medium heat and bring to a simmer, reduce heat to low and simmer until thick and bubbly, about 5 minutes. Remove and allow to cool slightly, then carefully puree until smooth, adding tablespoons of water if needed to puree. Strain puree if necessary to remove seeds and transfer to lidded container. Chill until ready to use. Repeat with both the raspberries and blackberries, storing each of the three berry purees separately. Alternately, you can quicken the process and opt make a puree of all three berries at once.
6. When ready to churn stir a few tablespoons of each of the fruit purees into the ice cream base, or more if desired, and reserve remaining puree for swirling.
7. Churn ice cream according to ice cream maker manufacturer instructions, typically in a completely frozen solid churning bowl on low speed for 30-35 minutes.
8. Meanwhile, prepare a freezer safe ice cream container with berry swirls. Add spoonfuls of each berry puree around the edges and over the bottom.
9. Once ice cream is the consistency of soft serve, stop churning and pour 1/3 into the berry swirled container.
10. Spoon 1/3 of each of the berry purees over the top and repeat with another 1/3 of ice cream and berry purees.
11. Finally pour remaining ice cream into container and add remaining berry purees over the top. Lightly swirl berries into ice cream and top with lid.
12. Freeze until completely hardened, at least 3 hours.
13. Enjoy within 2 days for best texture and flavor.