My brother's favorite ice cream flavor is strawberry, so we compromised and I made a quart of berry (though not strawberry) ice cream. It was a bit difficult to keep the water in the berries from making the ice cream icy-textured. Since I don't really like to use eggs in the ice cream, because I think it makes the ice cream taste like custard and not like cream, I opted to cook down the berries in order to boil off some of the water. It helped a great deal, and also the slightly-more concentrated pectin (the protein in fruit that is not unlike gelatin in meat/bones), helped thicken and stabilize the ice cream. Yay for bonus success! Of course, berry ice cream is really meant to go with chocolate, so I hunted down on Pinterest a GF brownie-in-a-mug recipe to make into a berry-brownie sundae. Which was super yummy, so of course, I made it four more times. In a row.
Berry Ice Cream- makes 1 quart
4 cups mixed berries, frozen
2/3 cup agave nectar
1 pint whipping cream
1 tbs vanilla
1 1/2 tsp salt
1- Soften berries in the microwave, then melt and bring to a boil on medium heat. Allow to reduce until the color has darkened and the berries have thickened (about 10 minutes). Stir constantly.
2- Remove from heat and pour into medium mixing bowl or large pyrex liquid measuring cup. Add agave, stir until combined.
3- Add cream, vanilla, and salt. Stir until combined. Let cool to room temperature for 1 1/2 hours. Chill further in the refrigerator for 1 1/2 hours.
4- Mix according to your ice cream-maker's manufacturer's instructions. Pour into large, freezer-safe tupperware container, cover with plastic wrap to maintain freshness. Let harden for 3 hours.
5- Serve, ideally over a brownie-in-a-mug, with whipping cream and chocolate sprinkles.