Two Berry Ice Cream
Prep Time
15 minutes
Cook Time
30 minutes
4 servings


8 (large) strawberries
1 cup (250 ml) pitted cherries
1 tsp (5 ml) sugar
1 1/2 cups (375 ml) 2% milk
1/4 cup (60 ml) sugar
6 (large) egg yolks
1 1/2 cups (375 ml) Half & Half cream


  1. Chop up strawberries and cherries and place in a large bowl. Sprinkle with sugar. Mash into a tasty mess. Set aside.
  2. Separate eggs, reserving yolks in a large bowl. Add sugar and beat until light (it will have the consistency of watery mayonnaise).
  3. While beating, heat milk on stove until steamy, stirring occasionally.
  4. Progressively add the milk to the egg yolk mixture one spoonful at a time, stirring constantly. Once incorporated, transfer mixture to stove and cook over medium-low heat, stirring constantly, until thick – thick enough to cover the back of a spoon. You’ll know you reached the right texture when your spoon begins to give a little while mixing.
  5. Turn off heat and remove from stove immediately – you don’t want your custard to break! Transfer back into bowl, cover and let cool in fridge overnight or for at least 8 hrs.
  6. When ready to make ice cream, whisk in half & half and berries. Make ice cream according to your ice cream maker’s instructions. Transfer to an airtight container and freeze a little longer before serving.
  7. Enjoy. A lot!