I confess to not being wild about strawberries and raspberries (I say this quietly, fearing it indicates some character flaw), but I do adore blackberries, olallieberries, and their kin. Pick your berry; this recipe is your formula! It produces a vividly colored light ice cream that tastes powerfully of the fruit.
Judge berries by their smell. If you can’t smell ’em, they won’t taste good. Dinged and banged berries may be too ugly for the buffet, but they will work wonderfully in ice cream as long as they’re sweet and not moldy.
Once sieved, the unfrozen ice cream mixture can be refrigerated for a day or two. Adjust it with the liqueur and lemon juice just prior to freezing. Frozen, it keeps nicely for two days.
Serving Suggestions: Pile on the berries! A spoonful of fresh berries of a similar or competing sort is a great adornment for berry ice cream.
© 1992 All rights reserved. Published by Workman Publishing.