Favorite Berry Ice Cream · GF (about 1 quart)
To make the creamiest fruit ice cream, don’t use raw fruit. Fresh fruit contains a good deal of water, which will freeze into icy crystals. By using a homemade berry reduction, that water is gently removed, leaving behind a concentrated fresh-berry flavor. This means no pesky ice crystals in the ice cream.
I love the fruity, tropical note coconut milk lends to the final product. It churns into a beautifully smooth ice cream, perfect for a hot summer day. The flavor is incredibly clean, because there are no egg yolks to contribute their signature custard flavor.
(If you do prefer a custard based berry ice cream, I do have such a recipe here. I also have a version of this recipe using cream instead of coconut milk; though the difference may seem subtle, I assure you it tastes dramatically different. So try out my Berries 'n Cream recipe someday too.)
This isn’t a recipe, so much as a ratio. Every batch of fruit reduction will yield a slightly different weight, based on how much water the fruit contained in the first place and how long you cook it.
1 batch of blue, black, or raspberry or strawberry reduction
2 cans of unsweetened coconut milk (about 24 ounces, though you won’t use it all)
1/4 tsp kosher salt, or more to taste
1/2 ounce neutral or complimentary flavored liquor
Make the fruit reduction of your choice and weigh it in a bowl. Whatever the weight, add an equivalent amount of coconut milk and whisk to combine. Add salt and whisk thoroughly.
Taste the mixture, you may find an additional pinch of salt necessary to tame the sweetness of the berries.
Whisk in the shot of liquor and chill the whole thing down in the fridge until quite cold. Process in your ice cream machine according to the manufacturer’s directions.
Jun 26, 2011 · 10:10 PM
Sounds pretty awesome and perfectly doable which is always exciting. Do you think it would be possible to use cherry, ostracized by all berries but still delicious?
· isabel · http://rollingpinsandneedles.wordpress.com/
Jun 26, 2011 · 11:51 PM
@Isabel, cherries work great; they’re processed more along the lines of the strawberry reduction (I hold the pulp aside while cooking the liquid down). Poor cherries. Not quite a berry, not a fleshy fruit either…
Jun 27, 2011 · 7:11 AM
Stella, I love this! Must give it a go with all our garden rasps – never thought of using the coconut milk with it. With rasp liqueur in there, too? This is definitely ice-cream with a Big O.
· Jill Colonna · http://MadAboutMacarons.com
Jun 27, 2011 · 12:56 PM
Lovely—such a simple yet smart idea! Makes me hit my head w/my hand and give a Homer Simpson “Doh!”
I love the addition of salt—I put it in everything. I would maybe also consider hitting the mix w/either lime or lemon juice (depending on the fruit) to help balance the flavors of the final mix.
· Jenni · http://www.pastrychefonline.com/blog
Jun 27, 2011 · 10:36 PM
@Jill, oh raspberries right out of your garden and some raspberry liquor? O indeed!! Let me know if you get around to making it.
@Jenni, I agree— a well placed squeeze of citrus goes a long way to round out berry flavors. Salt is definitely lacking in most dessert recipes, glad to find another salt appreciator.
Jun 27, 2011 · 11:34 PM
sounds healthy I like the coconut milk it this
<a href=“http://torviewtoronto.blogspot.com”>torviewtoronto</a> and <a href=“http://createwithmom.blogspot.com”>createwithmom</a>
· torviewtoronto · http://torviewtoronto.blogspot.com
Jul 20, 2011 · 10:40 AM
@Jenn, I’m so glad to hear that! Thanks for stopping by to let me know. Cheers!