Sweet-Cream Ice Cream with Toasted Wheat Berries
- Total Time
- 20 minutes, plus overnight refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 4egg yolks
- ¼cup sugar
- 2cups heavy cream
- 1vanilla bean
- 1½tablespoons sour cream
- ¼cup wheat berries (see note)
- 1pint mulberries or blackberries
Nutritional analysis per serving (4 servings)
574 calories; 48 grams fat; 29 grams saturated fat; 2 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 31 grams carbohydrates; 3 grams dietary fiber; 22 grams sugars; 8 grams protein; 47 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, whisk together the egg yolks and sugar until well combined.
- Step 2
Pour the cream into a medium pot set over low heat. Split the vanilla bean, scrape the seeds into the cream and add the pod to the pot. Heat until cream is scalded. Remove from heat and slowly whisk a small amount into the egg mixture. Slowly whisk the egg mixture into the cream mixture. Set aside to cool. Once cool, fold in the sour cream.
- Step 3
Refrigerate for several hours or overnight. Strain into an ice-cream machine and spin to the desired consistency.
- Step 4
Toast the wheat berries in a sauté pan over low heat until they pop, 4 to 6 minutes.
- Step 5
To serve, place a large scoop of ice cream in a dish, sprinkle with a tablespoon of toasted wheat berries and some berries.
- Wheat berries can be found in the grain section of most health-food stores. Hard or soft wheat berries may be used, though soft are preferable.
Private Notes
Comments
We made this ice cream with a little extra sour cream, a tablespoon less sugar and a raspberry jam swirl. The not so sweet creaminess of the ice cream was great with the tart sweetness of the jam! Didn't taste quite like the sweet cream ice cream I was hoping for, but delicious all the same. Maybe the full amount of sugar would have made the difference.
What types of wheat berries are soft and which are hard?
@Lily I think they are referring to wheat varieties. White wheat varieties are for cakes, pancakes vs Hard red varieties (higher gluten for bread). So maybe soft means white varieties.
We made this ice cream with a little extra sour cream, a tablespoon less sugar and a raspberry jam swirl. The not so sweet creaminess of the ice cream was great with the tart sweetness of the jam! Didn't taste quite like the sweet cream ice cream I was hoping for, but delicious all the same. Maybe the full amount of sugar would have made the difference.