Eggless Summer Berry Ice Cream

Yesterday's New York Times 'Dining and Wine' article was regarding the virtues of egg free ice cream. Any way to cut back on a modicum of fat is worth a try - especially when it comes to dessert!





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

Printable Recipe



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



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I'm sharing this recipe at Design by Gollum's Foodie Friday!   You'll find a treasure of fun recipes there!