Fresh Fruit Ices

Ingredients

• 225 grams Fresh Strawberries or Raspberries (About 1/2 pound. Can use either strawberries or raspberries, or a mix.)
• 112.5 grams Granulated Sugar (Half the weight of the fruit.)
• 240 ml Ice Cream Base (without vanilla) (Approximately 1/2 pint. See instructions for making a simple ice cream base below.)
• 50 grams Red Currants (optional) (A few, to enhance the raspberry flavor.)
• 1 pinch Cochineal (optional) (For color enhancement, if needed. Can substitute with a drop of red food coloring.)
• 240 ml Milk (for ice cream base) (For ice cream base)
• 120 ml Heavy Cream (for ice cream base) (For ice cream base)
• 50 grams Granulated Sugar (for ice cream base) (For ice cream base)

Instructions

1. 1Wash and hull the strawberries (or raspberries and red currants, if using). Weigh out the fruit and sugar.
2. 2In a bowl, thoroughly pound the fruit and sugar together until a pulpy mixture forms. Rub the mixture through a fine-mesh sieve to remove the seeds and skins, collecting the juice in a separate bowl.
3. 3Heat milk, cream, and sugar in a saucepan over medium heat, stirring until sugar dissolves. Do not boil. Remove from heat and let cool completely. This is your ice cream base without vanilla.
4. 4Mix the fruit juice with the cooled ice cream base. If the color is pale, add a tiny pinch of cochineal (or a drop of red food coloring) to brighten it. Mix well.
5. 5Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Alternatively, pour the mixture into a freezer-safe container and freeze for at least 4 hours, stirring every 30 minutes to break up ice crystals.