Summer Berry Ice Cream

By Melissa Clark

Summer Berry Ice Cream
Andrew Scrivani for The New York Times
Total Time
10 minutes, plus churning and chilling
Rating
5(443)
Comments
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Egg-free ice cream, often called Philadelphia-style or American-style, is a traditional method that can yield phenomenal results if superior ingredients are used and if the ice cream is not pumped full of air (as many cheap store-bought brands are). From the perspective of a home cook, egg-free ice creams are simpler than custard-based ones, and more foolproof. You don’t have to worry about tempering the yolks, or fear curdling. To soften the texture of egg-free ice creams, which otherwise freeze rock solid, David Lebovitz, author of “The Perfect Scoop,” advised adding a few spoonfuls of alcohol or a liquid sweetener like honey or maple syrup. Adding more sugar also helps the texture, said Nick Morgenstern of Morgenstern’s Finest Ice Cream, but so does simply leaving the ice cream at room temperature — or better, in the refrigerator — until soft enough to scoop.

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Ingredients

Yield:About a quart
  • 1¼cups berries (blueberries, raspberries, strawberries, blackberries combined)
  • 2cups heavy cream
  • ⅓cup sugar, plus 2 tablespoons, as needed
  • ⅛teaspoon kosher salt
  • 2tablespoons vodka
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

268 calories; 22 grams fat; 14 grams saturated fat; 1 gram trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 15 grams sugars; 2 grams protein; 46 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a bowl, mash berries with a fork or potato masher until just slightly chunky.

  2. Step 2

    In a saucepan over medium-low heat, bring cream to a simmer with ⅓ 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.

  3. Step 3

    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.

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Ratings

5 out of 5
443 user ratings
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Comments

VickieDell

I've made this many times. It tastes so summer fresh with all the berries. I do give them a whirl in the food processor as I prefer smaller chunks.

Kate

Extracts are usually made with alcohol.

Nelson

Added zest of half a lemon to balance the richness of the cream and sweetness of the berries. Delish!

Chelsea

Worked in my Ninja Creami.

nyscotsman

Why does it need vodka? What could be used as a non-alcoholic substitute?

Katie

1 1/4 cup cream 3/4 cup milk 2 cups blueberries 3/4 cup sugar Zest & juice of 1/2 lemon 1 tsp vanilla extract Tbsp of vodka These are my favored ratios for a less overpowering cream texture/ flavor. Cook the blended blueberries and sugar until a thick syrup is achieved for the strongest berry flavor.

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