Greatberry® Ice Cream

Greatberry® Ice Cream

One, two, three – summer!


  • 1 ½ cups whole milk
  • 1/4 teaspoon of salt
  • ¾ cup plus 2 tablespoons sugar
  • 1 ½ cups Saskatoon Coulis (make the same way as Black Currant Coulis*)
  • 1 ½ cups (500ml) heavy cream
  • 9 large egg yolks


  • Heat the milk, salt, and sugar in a saucepan
  • In a separate bowl, stir together the egg yolks
  • Temper the yolks by gradually pouring some of the milk into the yolks, whisking constantly, then pour the warmed yolks and milk back into the saucepan
  • Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula
  • Mix ice cold heavy cream and Saskatoon coulis together in a large bowl over a bed of ice
  • Strain the custard into the cream and Saskatoon coulis mixture; stir over the ice bath until cool
  • Refrigerate to chill thoroughly: preferably overnight
  • Freeze the custard in your ice cream maker according to the manufacturer’s instructions


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