Red, White and Blue Ice Cream |Cooking With Amanda

I love a holiday. Any holiday. Though I have a collection of recipes for each holiday, I can't resist creating something new every year. So it should come as no surprise that Red, White and Blue Ice Cream is on the menu for the upcoming 4th of July celebration.

When I bought my ice cream maker (which I love) it was a life changing moment. I have had so much fun creating a variety of ice cream recipes with it over the years. And of course ice cream is inextricably bound to summer, making it a great dessert to turn any occasion into one that is special.

I have very fond memories of making ice cream in the summer when I was a child. Well, I should clarify. I have fond memories of EATING homemade ice cream when I was a child. These experiences predated the ease of current day ice cream making. Now I make an ice cream base, pour it into the ice cream maker and the machine does all the work.

When I was growing up ice cream making was truly a labor of love. The ice cream base was poured into a container seated inside a wooden bucket which was filled with ice and rock salt. You'd have to manually crank it for what seemed like forever until it became difficult at the end, indicating it was almost frozen.

It was a dreaded job at Fourth of July picnics. The outcome however was dreamy. Sweet, creamy ice cream made of all natural ingredients whose flavor was not rivaled by any store bought ice cream.

An ice cream base can be made in one of two basic ways. One is with egg yolks (French style) and one is without (Philadelphia or American style). Both methods create flavorful ice cream however the egg yolk version is super creamy and the eggs help stabilize the ice cream.

Red, White and Blue Ice Cream is a French-style ice cream, in which a basic custard is made with sugar, milk and egg yolks which is added to heavy cream, chilled in an ice bath and then chilled fully in a refrigerator before processing though an ice cream maker.

Added to the homemade vanilla ice cream are some macerated strawberries and blueberries (meaning they are allowed to sit in sugar to bring out the natural juices and to become sweetened), along with some reserved for a topping. Whether for a patriotic holiday or just to celebrate summer, this ice cream is a sure favorite.

If you love this ice cream, please hop over to check out my recipes for Blueberry-Guava Panna Cotta and summery Moscato Sangria too!

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Red, White and Blue Ice Cream Recipe

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Ingredients

2 cups heavy whipping cream
4 egg yolks
1 cup whole milk
1 cup granulated sugar, divided
1 teaspoon pure vanilla extract
1 1/2 cups fresh strawberries, hulled and chopped into large pieces
1 cup fresh blueberries

Directions

Create an ice bath by adding ice to a large mixing bowl. Set a medium size heatproof mixing bowl inside the larger mixing bowl. Pour the cream into the medium mixing bowl and set a fine sieve/strainer on top of the bowl.
In another medium mixing bowl, whisk the egg yolks together.
In a medium saucepan combine the milk and 3/4 cups of the sugar. Heat over low to medium heat, stirring constantly just until the sugar dissolves.
Slowly pour the milk mixture into the egg yolks, whisking constantly to combine and to prevent the yolks from cooking.
Return the mixture to the saucepan and place back on the stove over medium-low heat.
Stir the mixture constantly with a heatproof silicon spoon or spatula until it thickens and coats the spoon/spatula.
Pour the mixture through the sieve allowing it to drain into the cream below.
Scrape the inside of the sieve to force the mixture through and the outside to release any clinging to the sieve. Whisk into the cream.
Allow the mixture to cool in the ice bath.
Stir in the vanilla extract, place into a jar or container, seal and place in the refrigerator until fully cooled or overnight.
When ready to make the ice cream, place the strawberries and blueberries in a medium mixing bowl with 1/4 cup sugar. Stir to combine.
Allow the berries to macerate in the sugar for about 45 minutes until the sugar is dissolved and the berries begin to release juices.
Process the ice cream base in an ice cream maker following the manufacturer's instructions.
When the ice cream is almost done pour half of the berries and any liquid into the top of the ice cream machine and allow to mix just until mixed in.
Reserve the remaining half to top the ice cream.
Remove and place into a freezer proof container to fully set (a few hours or overnight).