I remember the first time I tasted homemade ice cream, it was plain vanilla, nothing fancy but it was oh so delicious. There is just something about homemade ice cream that screams summer to me. Maybe it’s the hot summer sun that calls to crave something ice cold. Or maybe it’s just that creamy delicous handmade flavor that imparts nostalgia for days past.

Our house came with a boysenberry bush in the backyard. We moved in September so we missed the prime time to pick berries. But this year I was determined to do them right. Now we have a bountiful harvest upon us with new ones ripening each day. Some will be frozen to enjoy during the winter but I aim to make as many recipes as I can when they are fresh.

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Our Boysenberry bush that came with our farmhouse

We received a Cuisinart ice cream maker as a wedding gift and I have used it a handful of times each year. When I started thinking about what to make with my berries first, ice cream kept popping into my head. I adapted this recipe from the one in the Cuisinart booklet that came with the ice cream maker. They don’t have one specifically that uses boysenberries so I adapted their Simple Vanilla Ice Cream Recipe.

Just a heads up, the Cuisinart ice cream maker comes with a bowl attachment that needs to be placed in the freezer ahead of time before you start making your ice cream mix.

I decided to use just the juice too instead of the whole berry so that the seeds weren’t in the ice cream but this is a personal preference. I started by cooking down the berries over low heat for about 10 minutes until they were nice and juicy.

Boysenberries being cooked down to make homemade ice cream

 

I didn’t have any cheesecloth on hand so I just used a fine mesh strainer that we already had to strain the berries and pushed as much juice through as I could.

The only ingredients needed for this ice cream besides the juice is whole milk, heavy cream and vanilla (which of course I forgot to put in the picture!)

Simple ingredients that make up boysenberry ice cream

 

The milk, cream, boysenberry juice and vanilla is combined in a big bowl and then refrigerated for at least 3 hours or overnight.

Next comes the best part! ICE CREAM!

Take the mix out of the fridge and your ice cream attachment for the machine out of the freezer. The attachment is just placed on top of the motor base and plugged in. The machine also comes with a mixing paddle and a shield to protect from overflow or splashes when the mix is first poured in.

Then add your mix and turn it on and watch the ice cream form. Our kids loved watching this part. They both insisted that they put their aprons on for the mixing!

Kids watching ice cream maker diligently

Boysenberry ice cream mixing in the Cuisinart Ice Cream Maker

 

The ice cream takes about 20 minutes to form and then enjoy! It does melt very fast at this point because it was drawing the cold from the bowl. I like to put it in a bowl after it is mixed and back into the freezer for a couple more hours to have a firmer set up.

It is so yummy and delicious, I dare you not to eat the whole batch in one sitting!

Homemade boysenberry ice cream

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Homemade Boysenberry Ice Cream

Use your Cuisinart Ice Cream maker to make a yummy dessert that is perfect for a summer evening

Course Dessert
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 2 hours 35 minutes

Ingredients

  • 4 cups fresh boysenberries
  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 1/2 tbsp vanilla

Instructions

  1. Wash your berries and then place in a heavy bottom saucepan over medium heat. Once they start boiling turn to low and let simmer for 5-10 minutes until soft.

  2. Strain berry juice using a fine mesh strainer or cheesecloth into a separate bowl. (You can skip this step if you don't mind the berry seeds in your ice cream)

  3. In a large bowl combine boysenberry juice, heavy whipping cream, whole milk, and vanilla. Place in fridge for 3 hours or overnight.

  4. Assemble Cuisinart ice cream maker and pour mix into a bowl to start mixing. Mix for 20 minutes. Enjoy!

Recipe Notes

This recipe is adapted from Cuisinart

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