Brown Sugar & Berry Swirl Ice Cream

homemade ice cream recipes

This ice cream is so yummy. Definitely worth the effort. As I know some people would never dream of making their own ice cream, and inform me that Im nuts for making my own lol. They just couldn’t imagine why on earth I would bother lol. So this is the reason I started with WORTH THE EFFORT lol.  I’m not a huge raspberry fan so next time I make this Im going to use strawberries as I prefer strawberries. Oh and strawberries are sooo much cheaper too, another good reason to swap to strawberries

homemade berry ice cream recipe

I have an ice cream machine which makes things easier. I have never tried the other way of mixing at regular intervals during freezing, which by the way does sound like way too much effort. You can pick up one of these ice cream machines for only about $20 now. Worth it!

I wouldn’t make all my ice cream this way. No I don’t have that much time on my hands. But this was for christmas dessert instead of traditional pudding. A very nice change.

But I am going to start making more of my own ice cream very shortly, as my bub is lactose free. So Im on the hunt for vegan or dairy free ice cream recipes. And I’m not a huge fan of soy myself. So it has to be something that I like eating also. dark brown sugar recipes

Dont forget to line your tin if you want to unmold a nice looking Dessert. You can just set this up in a plastic container and scoop it out like regular ice cream also.

This ice cream has an almost latte after taste, and beautiful with the berry swirl.

Brown Sugar & Berry Swirl Ice Cream
Prep time
Total time
Brown sugar ice cream with a berry swirl. The ice cream has a beautiful latte after taste to it.
Recipe type: Dessert
Serves: 8
  • 13/4 cups milk
  • 13/4 cups pouring cream
  • ¾ cup firmly packed dark brown sugar
  • 5 egg yolks
  • ½ teaspoon vanilla bean paste
  • Fresh raspberries and blackberries, extra to serve

  • Berry Swirl
  • 125g fresh or frozen raspberries
  • 125g fresh or frozen blackberries
  • 2 tablespoons dark brown sugar
  • 1 tablespoon glucose syrup
  1. Grease the base and sides of a 22cm x 8cm loaf pan and line with plastic cling wrap, allow sides to overhang. Place milk, cream and ¼ cup of the sugar in a saucepan over low heat. Bring just to the boil. Stirring to dissolve sugar.
  2. Using a whisk, beat egg yolks and remaining sugar in a bowl until thick and pale. Slowly whisk in cream mixture until well combined.
  3. Strain into a saucepan and add vanilla. Place over low heat and cook, stirring constantly, for 10 minutes or until thickened slightly and custard just coats the back of a spoon. Transfer to a heatproof bowl and set over an ice bath for 15 minutes or until cool. Cover with plastic wrap and refrigerate for 2 hours.
  4. Meanwhile make the berry swirl. Place 100g of the raspberries and 100g of the blackberries, sugar, and glucose syrup in a small saucepan over low heat. Cook stirring to dissolve sugar. Bring to a simmer, stirring occasionally, for 8-10 minutes or until thickened slightly. Push berry mixture through a sieve. Discard seeds. Reserve 2 tablespoons of berry sauce. Stir remaining berries into remaining sauce. Chill in the fridge until ready to assemble.
  5. Churn Cooled custard in ice cream machine for 20-25 minutes or until thick. Spoon half the ice cream into pan. then spoon half the berry mixture over top. Use a knife to make a swirl pattern. Repeat with remaining ice cream and berries. cover with cling wrap. Place in the freezer for 6 hours or until firm. Turn ice cream out onto a serving plate drizzle with reserved berry sauce and top with extra berries.


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