Homemade strawberry ice cream often is icy, but not this one. The trick is to cook the strawberries with sugar to a jamlike consistency. This reduces the moisture in the fruit and allows the sugar to coat the berries. It also increases the berry flavor. This technique can be used with most fruits with a high water content. Check the sweetness of the berries and be careful not to add too much sugar, or you will dilute the berry flavor and make the ice cream too sweet. Also, go easy when you mix the remaining sugar into the ice cream base: if it doesn’t taste sweet enough, you can easily stir in a little more. This soda is a berry explosion, with strawberries, raspberries, and blackberries. It’s the perfect sweet when you can’t resist all the berries in the market. If you can find olallieberries or boysenberries, use them in place of the blackberries. They are in the same family but are plumper and juicier.
Put the strawberries, the
Put the cream, milk, the remaining
Purée the raspberries in a food processor. Strain through a fine-mesh sieve, discarding the seeds. There should be about
The raspberry purée can be prepared and sweetened up to 12 hours before serving. Keep refrigerated. Add the seltzer and ice cream just before serving.
Place several small scoops of strawberry ice cream and some blueberries and boysenberries in each of
© 2006 Emily Luchetti. All rights reserved.