Blackberry Or Raspberry Ice Cream

Let's Cook

1. Step 1.

   Combine in a food processor: 1 pint blackberries or raspberries; ½ cup sugar

2. Step 2.

   Pulse until the fruit is crushed and very juicy. Transfer to a small bowl and refrigerate for 1 hour. Strain the mixture through a fine-mesh sieve, pressing firmly to extract all the berry juices; discard the seeds. Add: 1 ½ cups heavy cream; ½ cup whole milk; 1 teaspoon vanilla; (1 tablespoon framboise or vodka)

3. Step 3.

   Stir until the sugar is dissolved, 2 to 3 minutes. Refrigerate the ice cream base until cold, overnight if possible, or quick-chill in an ice water bath.

4. Step 4.

   Pour the base into an ice cream maker and freeze as directed. Transfer to a container with a tight-fitting lid and freeze for at least 4 hours to harden.