Equipment
Large mixing bowl
or Large pot or deep basin
Potato masher
or Fork or pastry blender
Electric hand whisk
or Balloon whisk
Large spoon
or Silicone spatula
Freezer tub with lid
or Loaf pan with plastic wrap
Ingredients
6 servings
Main
- ½ lemon, finely grated zest and juice
- 450 g mixed berries
- 397 g condensed milk
- 600 ml heavy cream
Nutrition (per serving)
842
Calories
18g
Protein
84g
Carbs
50g
Fat
6g
Fiber
59g
Sugar
447mg
Sodium
Method
01
Combine the lemon zest and juice in a large bowl, then add the berries and crush them into a purée using a potato masher.
Look for: Berries are broken down into a consistent pulp
02
Add the condensed milk to the berry mixture and stir until fully incorporated.
03
In a separate bowl, whip the heavy cream using an electric hand whisk or balloon whisk until soft peaks form.
Look for: Cream holds its shape but the peaks fold over when the whisk is liftedFeel: Light and airy texture
04
Gently incorporate the berry purée into the whipped cream using a large spoon until the color is uniform.
Look for: No white streaks of cream remain
05
Transfer the mixture to a freezer tub, cover with a lid or plastic wrap, and freeze for at least 4 hours at -18°C (0°F) until firm.
4h
Chef's Notes
- For the most vibrant berry flavor and color, use a mix of berries that includes some with intense pigments like raspberries or blackberries.
- Ensure your heavy cream is very cold, ideally chilled in the refrigerator for at least 12 hours, for optimal whipping volume.
- Don't overmix when folding the berry purée into the whipped cream; gentle folding preserves the airiness, which is crucial for a smooth texture.
- If you prefer a smoother ice cream, you can strain the berry purée after crushing to remove seeds before incorporating it into the condensed milk.
- For a richer flavor, consider adding a tablespoon of vanilla extract to the condensed milk mixture.
Storage
Freezer: 1 month — Store in an airtight container to prevent ice crystals.
