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Swirlberry Ice Cream

June 2009
Swirlberry Ice Cream

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Makes: 4 servings

Prep: 25 mins

  • 3/4 cup frozen strawberries, thawed and halved (about 3 ounces)
  • 2/3 cup frozen raspberries, thawed (about 3 ounces)
  • 1/2 cup sugar
  • Salt
  • 2 cups heavy cream
  • 1 cup milk
  1. In a small saucepan, combine the strawberries, raspberries, 1/4 cup sugar and a pinch of salt. Bring to a simmer over medium heat, stirring, and cook until jam like, about 10 minutes. Let cool, cover and refrigerate until cold, about 1 hour.
  2. In a medium bowl, whisk together the cream, milk, remaining 1/4 cup sugar and another pinch of salt until the sugar is dissolved; cover and refrigerate for 1 hour.
  3. Using an ice cream machine, process the cream mixture according to the manufacturers instructions. Fold in the chilled berry mixture to make a swirl pattern and then transfer to an airtight container. Freeze until firm, about 4 hours.