Summer Fruit Ice Cream
|Wild blueberries/1 pint ripe red raspberries or 2 cups sliced, peeled peaches||1 Pint|
|White sugar||1⁄2 Cup (8 tbs)|
|Heavy cream||2 1⁄2 Cup (40 tbs)|
Crush the blueberries or raspberries lightly.
Add the sugar and salt to whichever of the fruits being used.
Mix in well.
Cover and refrigerate 2 hours to mature the flavour.
Pour the cream into the can of the churn freezer.
Surround the can to within 1" of the lid with layers of crushed ice and salt, 3 parts ice to 1 part salt (use coarse street salt).
Pack down as firmly as possible.
Add more ice and salt as needed to maintain the level.
Turn the crank slowly until the cream is frozen-mushy, about 10 minutes.
Add the chilled, sugared fruit.
Continue churning, turning the crank more quickly until freezing is accomplished.
Remove the can, wipe off the salt.
Take out the dasher and pack down the ice cream.
Store in the freezing compartment of the refrigerator 1-2 hours or until serving time.
This storage improves the texture of the ice cream, but it can be eaten immediately.