Marionberry Ice Cream is one of our favorites.

Just in case you don’t know, a marionberry is a cross between Chehalem and Olallie blackberries. Our own Oregon State University, in cooperation with the USDA-ARS breeding program, developed the berry back in the 1940’s-1950’s.

The ice cream is a vanilla base that we mix the berries into before churning. The original base recipe came from “All Recipes” and is titled “Peach Ice Cream.” I have more access to berries than I do peaches.

Ice cream is really simple to make. It is 100 times better than store bought. Not only do you get the custard base because you are using eggs but, there is very little air mixed in during the churning process. I’m so spoiled by it I don’t eat store bought ice cream anymore….unless it is Ben and Jerry’s or Haggen Dazs but at those prices, I can make a ton more at home and I can control what I put in it.

Eggs make the best ice cream.

Without cream, it isn’t ice cream! (I’ve made it with goat milk but it is icy rather than creamy. More of an Ice Milk type of dessert.)

Mashed up Marionberries are added. Really, any fruit will work.

Into the ice cream maker.

Away she goes.

Ahh, the sweet sight of homemade ice cream.

Marionberry Ice Cream

On the Banks of Salt Creek

This ice cream is delicious. I've used Marionberries as well as regular blackberries. Either way it is delightful. I've used raw eggs in the recipe with no problems but I've included how to cook the eggs if you are not comfortable with serving ice cream with raw eggs. Young children and pregnant women shouldn't eat raw eggs.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dessert

Ingredients

  

• 6 eggs beaten
• 3 1/2 cups granulated sugar
• 5 cups mashed Marionberries or blackberries
• 4 cups heavy whipping cream
• 2 cups half and half cream
• 2 t vanilla extract
• 3/4 t salt

Instructions

 

• In a large bowl stir together the eggs, and sugar. Stir into the egg/sugar mixture your 5 cups of mashed berries. Stir into the egg mixture your 4 cups cream, 2 cups half and half. Off heat add the vanilla and salt.
• Pour into the canister of your ice cream maker and freeze according to the directions on your ice cream maker.
• This recipe uses raw eggs. If you are not comfortable using raw eggs you can follow these instructions:
• Beat you 6 eggs in a bowl. Make sure they are completely beaten. Pour the cream and half &half into a saucepan. Heat on low stirring often until it is hot (bubbles around the edges). While whisking eggs, add a little bit if the hot cream mixture at a time. Very important that you keep whisking. The hot liquid will cook the eggs if they are allowed to be in contact with the eggs without whisking. Continue whisking and adding cream until you have added about 1/3 of the cream mixture to the eggs. Your eggs are now warm enough to add into the cream mixture. Cook stirring continuously until it is hot. Remove from heat and add the vanilla and salt. Pour into a bowl and cover with plastic wrap so that it is touching milk/egg mixture (So condensation doesn't form and drop into the mixture. Cool overnight. Pour into the canister of your ice cream maker and freeze according to the directions on your ice cream maker.
• What to do if you accidentally curdle some eggs? Just pour your egg/cream mixture through a fine mesh sieve. The curdled eggs pieces will be strained out.

It isn’t expensive to buy an electric ice cream maker. I have a Rival Electric Ice Cream Maker. It is the kind you put ice and ice cream salt around the metal canister with the mixture in it and the machine does the churning. You will pay around $25.

I hope you give this a try. You won’t regret it.

Hugs,
Karen