June 2026 Monthly Recipe / Loganberry Ice Cream
Loganberry Ice Cream
This ice cream is perfect to showcase summer berries and cream at their best. Loganberries are a cross between a raspberry and a blackberry, tart and fragrant with a wild aroma. They take their name from James Logan who initially farmed them. The ice cream tastes best using fresh berries in their peak season; however, you can make this all year round using frozen loganberries, simply defrost before making the puree. If you cannot source loganberries, this ice cream works just as well with raspberries, blackberries or tayberries.
Ingredients
For the plain ice cream base:
185g double cream, divided
145g whole milk
50g caster sugar
Pinch of sea salt
50g organic egg yolks (from approximately 3 large eggs)
For the loganberry puree:
500g loganberries, hulled
50g caster sugar
Method
Begin by making the plain ice cream base. Add half the cream to a large container and set a fine mesh sieve over it.
Add the remaining cream, the milk, sugar and salt to a heavy-bottomed saucepan. Place the pan on medium heat until steaming, stirring occasionally.
Meanwhile, in a large bowl, use a balloon whisk to vigorously whisk the egg yolks.
Gradually pour the hot milk over the egg yolks, while whisking. Return the custard to the saucepan and cook over low heat until its temperature reaches 76C on a thermometer, stirring constantly using a flexible spatula.
Immediately pass the custard through the sieve and into the cold cream. Cool the custard over ice water until its temperature registers 30C or below, then cover and refrigerate until completely cold, for at least 4 hours or preferably overnight.
The day you are planning to make the ice cream, make the loganberry puree. Add the berries to the bowl of a food processor and dredge with the sugar. Pulse the motor a few seconds a time to break up the fruit – avoid over processing as breaking the seeds may make the puree bitter.
Using a flexible spatula, transfer the puree to a fine mesh sieve set over a large bowl and press through as much puree as possible.
Weigh the loganberry puree, you should have approximately 400g, then refrigerate until completely cold.
To make the ice cream, combine the puree with an equal weight of plain ice cream base and whisk well. Taste the mixture, it may need a little more sugar.
Churn in an ice cream maker as per the manufacturer’s instructions, then freeze for at least 2 hours before serving.