Eggless Summer Berry Ice Cream

Photo by Karin N.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

quart

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1 1/4

    cups berries (I used blueberries, strawberries and blackberries)

  • 2

    cups heavy cream

  • 1/3

    cup sugar, plus 1-2 tablespoons more if your berries are tart

  • 1/8

    teaspoon kosher salt

  • 2

    tablespoons vodka

Directions

Mash berries with a fork or potato masher, leave some chunky bits. Bring the 2 cups of cream to a simmer with 1/3 cup sugar and the salt over medium low heat in a heavy saucepan, stirring occasionally, until the sugar is dissolved. Transfer to a heatproof bowl and add the vodka. Cool for at least 1-2 hours in the refrigerator. Pour the chilled mixture into an ice cream machine, add the mashed berries and churn according to manufacturer’s directions. Transfer the ice cream to a container and freeze for at least 2 hours. Remove from freezer for 5 minutes before serving. Yields one quart

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