Recipe for August 15, 2010
The trick to preparing a good home made ice cream is taking the time to chill the mixture. Placing it overnight in the refrigerator and chilling the machine container will result in a great treat for a hot summer day.
1 ¼ cups berries (blueberries, raspberries*, strawberries, blackberries* combined)
2 cups heavy cream
1/3 cup sugar, plus 2 tablespoons, as needed
1/8 teaspoon kosher salt
2 tablespoons vodka
In a bowl, mash berries with a fork or potato masher until just slightly chunky.
In a saucepan over medium-low heat, bring cream to simmer with 1/3 cup sugar and the salt. Taste berries and if they are very tart, add 2 tablespoons sugar to sauce pan. Simmer, stirring occasionally, until sugar dissolves. Transfer to a bowl, stir in vodka and place in refrigerator or in an ice bath to chill.
When cold, pour mixture into ice cream machine. Add berries and churn according to manufacturer’s directions. Transfer to a container and freeze until solid, at least 2 hours. Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30. Makes about a quart of ice cream.
*Ingredients can be found at the market.
Source: New York Times August 3, 2010