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Boysenberry Ice Cream

Boysenberry Ice Cream

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Makes about 1 quart.
By Dennis W. Viau; an original creation.

In the French tradition, this ice cream uses a cooked egg custard for its base. This makes a rich and delicious ice cream, so much better than most of the products sold in the grocery store. An easy way to flavor the ice cream is with jam, jelly, or preserves—strawberry, blackberry, raspberry, etc. In this recipe I use seedless boysenberry jam.


5 egg yolks
1 large egg
1 cup (237ml) whole milk or half and half
½ cup (100g) granulated sugar
2 teaspoons vanilla extract
8 ounces (¾ cup/225g) seedless boysenberry jam or jelly
½ cup (120ml) heavy cream


Combine the egg yolks and the large egg in a small saucepan with the milk and granulated sugar. Blend well with a whisk.

Set up a double boiler by pouring about 1 cup of water into a large saucepan and heat it to boiling. Reduce the heat to maintain the water at a simmer and carefully rest the smaller pan (containing the milk mixture) in the larger one. Stirring and/or whisking constantly, heat the mixture until it begins to thicken and then continue cooking for further thickening, about 10 minutes total time.

Remove from the heat and add the vanilla extract and the jam. Combine thoroughly. The heat of the liquid will melt the jam, making it easier to blend into the mix. Finally, add the heavy cream, mix well, and cool.

Refrigerate 2 to 3 hours, or overnight.

Assemble your ice cream maker according to the manufacturer’s instructions and start the motor. While the machine is rotating, pour in the chilled ice cream base and churn 20 to 25 minutes, or until the ice cream is smooth and creamy. Transfer to a freezer-safe container and freeze about 3 hours. Serve frozen.