Summer berry ice cream.
6 cups berries (see suggestions above)
2 to 2-1/2 cups sugar
1 quart (4 cups) whipping cream
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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|Date:||Jun 1, 1984|
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