market week: summer berry ice cream

August 10th, 2010

I couldn’t get too far without whipping up some kind of dessert, my sweet tooth just won’t allow it. I can across this recipe for summer berry ice cream last week and it sounded pretty dang perfect. I love summer berries and I love to bake with them, but when summer brings as many heat waves as we’ve had this year, ice cream starts to sound like a genius idea. And so, a summer berry ice cream was made.

This recipe called for a mixture of berries, heavy cream, sugar, salt and vodka. Pretty simple. I ended up splashing a little whole milk in with my heavy cream because I didn’t have enough, but I don’t think it made a huge difference. I simply mashed the berries (raspberries and blackberries) and warmed up the milk on the stovetop to allow the sugar to dissolve. Once the sugar disappeared, I moved the milk to the fridge to let it cool. About an hour later I poured the milk in my ice cream maker, added the berries and churned away.

Last night we tried it for the first time and surprise, surprise, it’s a keeper! Fresh berries and cream? Yes please! It’s as simple as that. You taste the sweet, fresh taste of raspberries and black berries and the cool, creamy texture of local cream. It’s a match made in heaven.

summer berry ice cream
makes about a quart
adapted from the New York Times

1 1/2 cups berries (raspberries & blackberries,or any other berries you have on hand, combined)
1 1/2 cups heavy cream
1/2 cup whole milk
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. Set aside.
In a saucepan over medium-low heat, bring cream and milk to a simmer with 1/3 cup sugar and the salt. Taste berries and if they are very tart, add 2 tablespoons sugar to saucepan. Simmer, stirring occasionally, until sugar dissolves, about five minutes.
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.

Comments: 5 Total

  1. Thea

    August 10, 2010 at 5:06 pm

    It sounds and looks really good! Have to try it some day! Great :)

  2. Cassandra Marie

    August 10, 2010 at 7:08 pm

    Oh, now I’m in the mood from ice cream…thanks. ;)

  3. Auriel

    August 12, 2010 at 11:39 am

    Looks delicious! Can you make it without an ice cream machine?

  4. Manali and Terry

    August 17, 2010 at 7:50 am

    What kind do icecream maker do you use or suggest? We are in the market to buy one and your photos of delish creamy scoops sold us!

  5. Lisa Michelle

    August 17, 2010 at 4:44 pm

    Looks amazing! And such beautiful photos!

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