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Berry Ripple Ice Cream Recipe

This berry ripple ice cream recipe is silky, creamy, and perfect for summer. Recipe courtesy Jocelyn of Grandbaby Cakes.

Servings: 8

Active time: 35 minutes

Total time:


  • 3 Davidson's Safest Choice® pasteurized egg(s)
  • 2 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 2 c granulated sugar, divided use
  • 2 c heavy whipping cream
  • 2 c half and half
  • 1 Tbsp pure vanilla extract
  • 1 c blueberries
  • 1/2 c water, divided use
  • 1 c strawberries


  1. Beat eggs and egg yolks in medium-sized bowl. Add 1 1/2 cups sugar and whisk together.
  2. Add heavy cream and half and half to large pot and heat to boiling. Remove from heat.
  3. Slowly add three tablespoons of the hot milk mixture to the egg mixture and whisk together to combine. Then slowly add in the rest of the milk mixture and whisk the entire time to make sure it doesn't scramble. Stir in vanilla extract. Place the mixture in the refrigerator for 2-3 hours to chill completely.
  4. While mixture cools, add 1 cup of blueberries to small saucepan and cover with 1/4 cup sugar and 1/4 cup water. In a separate small saucepan, add 1 cup of strawberries and 1/4 cup water and 1/4 cup sugar.
  5. Heat both pans over medium heat and allow berry mixtures to cook until berries begin to breakdown and syrup develops and thickens. Turn off heat and cool to room temperature and store until ice cream is ready for churning.
  6. When custard is completely chilled, add to ice cream maker following the manufacturer's instructions and freeze.
  7. To create ripples, alternate scoops of ice cream into a freezer safe container with berry syrups and take knife to swirl through ice cream. Store in freezer.

Nutrition Facts

Serving Size (1/8 of recipe)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 540
Calories from Fat 290
Total Fat 32g (49% DV)
Saturated Fat 19g (95% DV)
Trans Fat 1g
Cholesterol 220mg (73% DV)
Sodium 75mg (3% DV)
59g (20% DV)
Dietary Fiber 1g (4% DV)
Sugars 53g
Protein 6g
Vitamin A 25%
Vitamin C 25%
Calcium 10%
Iron 4%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.