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Nova Scotia Berry Ice Cream


Summer is berry season and there’s no better way to enjoy them than in this colourful, yummy ice cream.

Recipe courtesy of Ditta Kasdan, DeeDee’s Ice Cream


For the custard base:
  • 3 cups (750 ml) milk
  • 4 egg yolks
  • 1 cup (250 ml) sugar
  • 2 cups (500 ml) whipping cream
For the berries:
  • 1 cup (250 ml) berries—any combination of strawberries, blueberries, raspberries and blackberries
  • 1/3 cup (75 ml) sugar


  1. Bring the milk to simmer in heavy-bottom pot.
  2. Meanwhile beat together egg yolks and sugar in large bowl.
  3. Slowly add hot milk to sugar and eggs while whisking.
  4. Return mixture to pot, stir in whipping cream and heat slowly until a bit thick. Do not boil as it may curdle.
  5. Refrigerate mixture, preferably overnight.
  6. Purée berries and sugar, allow to sit until sugar dissolves in fruit juice.
  7. Mix custard base and berry purée thoroughly and freeze in an ice-cream freezer. Makes 6 cups (1.5 litres).

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