How to Make No-Churn Berry Ice Cream

Ingredients:

- 2 cups heavy cream

- 1 cup whole milk

- 1/2 cup granulated sugar

- 1/4 cup light brown sugar

- 1 pinch of salt

- 1 vanilla bean, split

- 3 cups fresh mixed berries, such as strawberries, blueberries, and raspberries

Instructions:

1. Prepare the ingredients. Wash and hull the strawberries. Rinse the blueberries and raspberries. Set aside.

2. Make the custard base. Combine the heavy cream, whole milk, granulated sugar, brown sugar, salt, and vanilla bean in a medium saucepan. Stir to combine. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is steaming but not boiling. Remove from heat and let cool for 5 minutes.

3. Add the vanilla extract. Add the vanilla extract to the custard base and stir to combine.

4. Chill the custard base. Pour the custard base into a large bowl and place in the refrigerator to chill for at least 4 hours or overnight.

5. Add the berries. Add the berries to the chilled custard base and stir to combine.

6. Freeze the ice cream. Pour the custard and berry mixture into a 9x13 inch baking dish and place in the freezer. Freeze for at least 6 hours or overnight.

7. Serve the ice cream. Scoop the ice cream into bowls and serve immediately. Enjoy!