I’m taking advantage of the berries on sale at the grocery store to make raspberry ice cream out of season. Obviously, local raspberries would make this frozen treat even better, but we do what we can with what’s available.
Now you have a lovely red and now seedless pulp.Add to your lovely red and now seedless pulp a teaspoon of lemon juice, 2 cups whipping cream, and between 1 and 3 tablespoons of a fruit-based liqueur, such as kirsch. You add the alcohol to make the ice cream softer — David Lebovitz says so. Swirl that stuff around.Here is where I became an idiot. My parents’ Austrian neighbour came back from a trip abroad and gave us two little bottles, one of nut schnapps and another of what I thought was kirsch.
But I dumped the whole thing in the mixture before I actually read the rest of the label and discovered it was in actual fact CHERRY BALSAMIC VINEGAR.
But you know, once I mixed everything together, it didn’t taste that bad. Honest. I added some of the schnapps as a corrective, as well. It tasted a little more tart than usual, but nothing out of the ordinary. I was worried it would be a floor pizza situation, but I figured I would roll with it and see what came of it.
This is also a good time to freeze the parts of your ice cream maker that need to be frozen, if they do. I have one of these Donvier non-electric turning ones, where you freeze the liner.