Açai Ice Cream Recipe
The first time that my wife and I tried a frozen yogurt made with Açai berries was during our honeymoon in a small town north of Rio de Janeiro called Parati. These berries are harvested in the Amazon region and taste great with yogurt, ice cream, or in juices. Like blueberries, they provide many health benefits and are packed with anti-oxidants.
When we returned home, Açai berries were virtually unknown in the United States. As time passed however, Açai juice has become easier to find in markets. So we decided to try to make Açai ice cream. It turned out even better than the yogurt version that we had in Brasil. Here is the recipe.
Recommended Equipment:
ice cream maker (we used the Kitchen Aid ice cream attachment)
Ingredients:
2 cup whipping cream
2 cups half-and-half
1 1/4 cup sugar
1 vanilla bean, split lengthwise, seeds scraped
2 tbsp apricot preserves
1 10 oz. bottle Açai juice, we used Sambazon
Preparation:
- In a large saucepan, mix together all of the ingredients over medium heat. Stir occasionally until the mixture is scalding (but not boiling). Remove from the heat and allow to cool for about 10 minutes.
- Remove the vanilla bean and pour the mixture into a plastic, lidded container. Place in the refrigerator overnight.
- Pour the mixture into your ice cream maker and freeze it according to the instructions that came with your ice cream maker.
- When the mixture reaches a “soft serve” consistency, transfer the mixture back into a plastic, lidded container and place the container in the freezer to harden for at least an hour.
- Serve when ready.
