Berry Ice Cream Recipes

Steps:

• Combine blackberries, sugar, and lemon zest in the bowl of a food processor; process until mixture is pureed. Let sit for 10 minutes.
• Strain the seeds through a fine mesh sieve and return puree to the food processor. Add cream, milk, and vanilla extract. Pulse until mixture is whipped, about 30 seconds.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, 2 hours to overnight.

Steps:

• Combine the cream, milk, and sugar in a medium, heavy saucepan. Combine the flour and the water and whisk into the mixture. Scrape the seeds from the vanilla bean into the pan and add the vanilla bean halves. Bring to a gentle boil over medium heat. Remove from the heat.
• Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours.
• With a food processor, chop the berries until fine. Set aside. Turn on the ice cream maker and pour in custard. When the ice cream is 3/4 ready, pour in the berries and finish freezing. Serve immediately.

Steps:

• 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 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. 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.

Steps:

• In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Repeat with any remaining ice cream mixture.