Summer Berry Ice Cream

I don't understand why this recipe got five stars. I made it for the first time with gorgeous strawberries and it tastes like frozen butter! It is way too much cream. I think this would be much better with half cream and half milk. I also added the vodka and don't think it did much.

read reviews after starting (oops), added a cup of whole milk to the 2 cups of heavy cream to thin after it had started to chill with a dash more vodka and salt, a handful more strawberries to what I had of black, blue, and raspberries. Did not strain. Added zest of a whole lemon to the berry mix. churned in the machine for 20 mins then froze for a few more and was ready to go, scoopable but solid. Made in cuisinart and about a cup overflowed. would sub milk for 1/2 of cream next time to avoi

Blended the berries up to make it super smooth, using slightly more berries to get 1 1/4 cups blended. Was absolutely incredible! Want to try this recipe with different fruit, because I love how you don’t need eggs.

I agree with others that the ice cream gives a filmy mouthfeel. Would reduce the cream and replace with milk, or possibly sub half&half for 1 cup of the base. We used blueberries that tasted divine when raw. I blended them but I should have strained them after I think. I also added lemon zest when I was churning the ice cream to balance the sweetness. I like a custard base more, I think, but this was very easy to get together.

There is no better ice cream than boysenberry. The Chez Panisse recipe is 2 cups purée (seeds drained out) with two cups cream and a cup sugar dissolved in half the cream, warmed, plus a little vanilla. Ambrosial. I planted boysenberries just so I could make this after I made the mistake of leaving California and a reliable berry supply. I planted two varieties; one was fantastic, and one had little berries, large seeds, and nastier thorns; quickly extirpated.

Success - mango ice cream! Used 1 1/4 c puréed fresh mangos, and rum instead of vodka. Following advice from other commenters regarding mouthfeel, I reduced cream to 1 1/4 c; adding 3/4 c whole milk. I *lightly* sweetened with honey instead of sugar to minimize ice crystals (and bc I love honey). My mixer is the frozen bowl kind, so I had the mix in an ice bath up to the last minute before adding it all to the mixer :) Divine!!!

It seems to me that the berries aren’t added until the cream mixture is poured into the ice cream maker, according to the last instruction. However, the recipe doesn’t say to chill the berry mixture at any point, which is a little confUsing. I guess there’s nothing wrong with it either way, except for possible curdling as one commenter mentioned.

I made this with a guava purée and it was amazing …

Made this with just 1 qt of fresh picked strawberries (double amount of berry) and used spiced rum because didn’t have Vodka. Simple, delicious.

Used about 1.5 c frozen mixed berries (Kirkland Triple Berry) thawed in the microwave and mashed while heating the cream and sugar (+ 2T) Added lavender and vanilla extract and used gin instead of Vodka. I sieved the mashed berries into the ice cream base, using a whisk to force everything but the seeds and most solid pieces through. I chilled the ice cream base overnight. One of the best ice creams I've made, and a notable contender of best ice creams I've eaten

I was on autopilot while I made this and didn’t realize I was supposed to set the berries aside (also seems weird they’d be step 1 if you’re not using until the cream is chilled), I put the mashed berries and sugar in the saucepan and heated THAT. Mistake made, I just put the cream in there and transferred to a the fridge to cool. Still came out great! Agree with earlier notes on swapping in some milk to reduce the mouth-coating fat.

Glycerin instead of vodka 1tsp

We thought this all-cream version was a little heavy. I cut the cream to 1 cup and replaced 1/2 cup of the cream with milk. I replaced the other 1/2 cup of cream with buttermilk added just prior to churning. The buttermilk gave a delicious tartness to the ice cream.

Awesome recipe for really great ice cream. Like the idea of not having to use and temper eggs. Taste is rich and allows the fruit to really come through. Did not use vodka but did use another alcohol. As always, thanks Melissa.

Made with black raspberry purée (frozen from last year, simmered with some sugar, sieved into purée); used 2 T red currant liqueur rather than vodka, stirred purée into hot cream (because already had been cooked) and cooled together. Added ½ cup chopped bittersweet chocolate during last 5 minutes of churning.