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Summer berry ice cream.

Use boysenberries, blackberries, or olallieberries to make this very rich ice cream.

6 cups berries (see suggestions above)

2 to 2-1/2 cups sugar

1 quart (4 cups) whipping cream

Rock salt

Ice cubes

In a 4- to 6-quart pan over medium heat, cook and stir berries just until soft, about 5 minutes. With the back of a wooden spoon, rub berries through a wire strainer; discard seeds.

Measure berry puree; you should have 2 to 2-1/2 cups. Stir in an equal amount of sugar, then blend in the cream.

Pour mixture into a 1-gallon ice cream maker; secure dasher and lid. (Or use a self-refrigerated automatic ice cream machine, as manufacturer directs.) Pack around ice cream container with 1 part rock salt to 8 parts ice.

Crank until dasher is hard to turn (or cream is frozen in automatic machine). The softly frozen ice cream can be served now. If you want a firmer texture, remove dasher, cover ice cream with plastic wrap, and replace lid; freeze until firm (or store in freezer). Makes about 2 quarts.
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Title Annotation:recipe
Date:Jun 1, 1984
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