Strawberry or Raspberry Ice Cream

Ingredients

For the base:

• 2 cups heavy cream
• ⅔ cup sugar
• ⅛ teaspoon fine sea salt
• 6 large egg yolks

For the fruit purée:

• 1 pound strawberries or raspberries
• 3 tablespoons sugar, more as needed
• ½ teaspoon lemon juice or balsamic vinegar, more as needed
• Pinch of salt

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    694 calories; 51 grams fat; 29 grams saturated fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 55 grams carbohydrates; 2 grams dietary fiber; 51 grams sugars; 7 grams protein; 439 milligrams cholesterol; 204 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 1 1/2 pints

Preparation

Make the base:

1. 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.
2. Return 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.

Make the purée:

1. 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.
2. Stir purée into into ice cream base. Cover and chill at least 4 hours or overnight.
3. If using raspberries, strain mixture. Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed.