Berry Cool Ice Cream
Prep time
Cook time
Total time
Raspberry base, blackberry swirls and snack cake pieces become the creamiest ice cream with a bit of kitchen chemistry.
Serves: 1 quart
  • Liquid Nitrogen (~2-3 L) or Dry Ice (1-2 lbs)
Custard Base
  • 2 and ½ cups heavy cream
  • 1 and ½ cups whole milk
  • ¾ cup sugar
  • 5 eggs, yolks only
  • pinch salt
  • ½ tablespoon vanilla bean paste
  • ½ to 1 cup raspberries, by taste
Blackberry Swirl Purée
  • 1 cup blackberries
  • ½ cup sugar
  • cake pieces, optional
  1. If using dry ice, place in paper bag and crush with hammer into very small pieces.
  2. If using liquid nitrogen, use proper dewar/protection.
  3. Review safety precautions appropriate for use of either, as they WILL hurt you if used improperly.
  4. NOTE: This recipe is for 1 quart. Multiply as needed.
Ice Cream
  1. Add cream, milk, salt, half of sugar into saucepan.
  2. Heat over medium heat, slowly, to 175 F. Stir as needed with wooden spoon. Do not heat above 175, as 180 will scald the dairy.
  3. Remove from heat when it reaches temperature, mix in vanilla, let cool for 20 minutes.
  4. In mixer, cream egg yolks and slowly add remaining half of the sugar.
  5. Whip until light, about 5 minutes.
  6. When whipped, SLOWLY add 1 cup of warm custard to yolk mixture while mixing to temper.
  7. This is required to properly mix without causing the eggs to cook improperly.
  8. After tempering, slowly mix in the rest of the custard into the egg mixture on the mixer.
  9. Add raspberries (blended or crushed) and stir.
  10. While mixing, slowly pour in liquid nitrogen (carefully!). Be sure to only add a small amount at a time, as it will bubble out if too much is added.
  11. If using dry ice, slowly add pieces and watch for bubbling.
  12. Frequently stop and check the consistency and scrape the bottom of the bowl well, as it will be prone to solidifying at the bottom quickly. Not scraping could cause damage to the mixer blade.
  13. Once frozen, transfer to container, swirl in blackberry and enjoy!
  14. PLEASE review the full blog post for more tips and safety instructions.
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Recipe by Southern FATTY at