Josta Berry Ice Cream with Vegan Options
Last summer I was visiting a neighbors yard-sale and bought a Cuisinart ice cream maker for a song. Since then, we've been enjoying homemade ice cream that is super simple to make and delicious. I imagine that this recipe can be adapted for other brands of ice cream makers but the amounts listed here fit into the Cuisinart bowl. I've used this recipe for for josta berry juice and raspberry juice. It is best made the day before you plan to serve it.
Pick over mash and simmer about 1-1.5 lbs. of fresh berries (I simmer them for about ten minutes, stirring/mashing frequently). Spoon the simmered berries into a jelly bag that is affixed to a large mason jar. Cover the jar, place it in the fridge and let the juice drip out overnight.
Regular Version
Combine:
1 cup berry juice
1 cup sugar
pinch of salt
1 1/2 teaspoons of vanilla extract
2 cups of heavy cream (one pint)
1/2 cup whole milk
Mix all until the sugar is completely dissolved and then chill in the fridge for at least two hours.
Pour the mixture into the pre frozen bowl that comes with the ice cream maker and follow the directions found in the manual to process your ice cream. Here is a link to the Cuisinart manual: https://www.cuisinart.com/share/pdf/manuals/ice-21.pdf
Vegan Version
1 cup berry juice
1 cup sugar
2 Tablespoons of cornstarch
pinch of salt
1.5 teaspoons of vanilla (if using plain coconut milk)
2 1/2 cups of coconut milk (I used Soy Delicious brand)
In a saucepan, slowly heat the berry juice, the sugar, salt and the cornstarch, stirring constantly until the mixture becomes slightly thickened
Slowly stir in the coconut milk
chill in the fridge until it is completely cooled (I did overnight)
Pour the mixture into the pre frozen bowl that comes with the ice cream maker and follow the directions found in the manual to process your ice cream. Here is a link to the Cuisinart manual: https://www.cuisinart.com/share/pdf/manuals/ice-21.pdf
