Eggless Summer Berry Ice Cream
By á-70
Rate this recipe
4.7/5
(26 Votes)
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
Details
Servings 1
Adapted from savoringtimeinthekitchen.com
Preparation
Step 1
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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