Strawberry or Raspberry Ice Cream

5.0(234)

by Melissa Clark

Ice Creams And Sorbets, Dessert

Servings

About 1 1/2 pints

Total time

30 min

Calories / serving

229 kcal

Ingredients (8)

serves

Instructions (5 steps)

01Make the base:: In a small pot, simmer heavy cream, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
02Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature.
03Make the purée:: Meanwhile, in a blender, purée berries, sugar, lemon juice or balsamic vinegar and salt. Taste and add more sugar and/or lemon juice (or vinegar) if necessary. The purée should be on the sweet side but with some underlying tartness.

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Rich recipe — supports nutrition-aware planning.