Eggless Summer Berry Ice Cream

Adapted from the New York Times

~from Savoring Time in the Kitchen

1 1/4 cups berries (I used blueberries, strawberries and blackberries)

2 cups heavy cream

1/3 cup sugar, plus 1-2 tablespoons more if your berries are tart

1/8 teaspoon kosher salt

2 tablespoons vodka.

Mash berries with a fork or potato masher, leave some chunky bits.

Bring the 2 cups of cream to a simmer with 1/3 cup sugar and the salt over medium low heat in a heavy saucepan, stirring occasionally, until the sugar is dissolved. Transfer to a heatproof bowl and add the vodka. Cool for at least 1-2 hours in the refrigerator.

Pour the chilled mixture into an ice cream machine, add the mashed berries and churn according to manufacturer’s directions. Transfer the ice cream to a container and freeze for at least 2 hours. Remove from freezer for 5 minutes before serving.

Yields one quart