This homemade boysenberry ice cream is rich, tangy, and packed with real berries. It blends sweet cream with the bold flavor of boysenberries for a treat that’s refreshing and indulgent.
Ingredients
Directions
Cook the Berries:
In a saucepan, combine boysenberries, ½ cup sugar, and lemon juice.
Simmer over medium heat for 5–7 minutes until berries break down.
Use a spoon to mash gently. Remove from heat and let cool.
Optional: Strain to remove seeds for a smoother ice cream.
Prepare the Base:
In a bowl, whisk together cream, milk, remaining sugar, vanilla, and salt.
Chill mixture in the fridge for 30 minutes.
Combine & Chill:
Stir in the cooled boysenberry puree.
Cover and refrigerate the mixture for at least 2 hours.
Churn:
Pour into an ice cream maker and churn according to the manufacturer’s instructions (usually 20–30 minutes).
Freeze:
Transfer to an airtight container and freeze for 4–6 hours until firm.
Serve:
Scoop into bowls or cones and enjoy your creamy boysenberry ice cream!
_(1).png){kind=logo}
_(1).png){kind=logo}
