The basis of the article is that if fat (as in egg yolks) is reduced, therefore some alcohol must be added to keep the ice cream from freezing to a rock hard state. Since we had company coming for dinner tonight, it was the perfect excuse to try one of the recipes in the article. I had all the berries on hand for the summer berry recipe...strawberries, blackberries and blueberries.
The berries are mashed together and later added to a cream and sugar mixture which has been brought to a simmer on the stove and then allowed to cool.
Right after taking the cream off the heat, 2 tablespoons of vodka are added to the cream. Here it is right after coming out of the ice cream maker: Isn't that a gorgeous color?!
This recipe received such rave reviews tonight, my husband has asked me to make it on Saturday when we entertain again! There is not a hint of vodka in the taste of the ice cream and it was one of the freshest-tasting berry ice creams I have ever had. With the hot weather we've been having, the only issue was eating it before it melted :)
Eggless Summer Berry Ice Cream
Adapted from the New York Times
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
I'm sharing this recipe at Design by Gollum's Foodie Friday! You'll find a treasure of fun recipes there!