Adapted from the New York Times
~from Savoring Time in the Kitchen
1 1/4 cups berries (I used blueberries, strawberries and blackberries)
2 cups heavy cream
1/3 cup sugar, plus 1-2 tablespoons more if your berries are tart
1/8 teaspoon kosher salt
2 tablespoons vodka.
Mash berries with a fork or potato masher, leave some chunky bits.
Bring the 2 cups of cream to a simmer with 1/3 cup sugar and the salt over medium low heat in a heavy saucepan, stirring occasionally, until the sugar is dissolved. Transfer to a heatproof bowl and add the vodka. Cool for at least 1-2 hours in the refrigerator.
Pour the chilled mixture into an ice cream machine, add the mashed berries and churn according to manufacturer’s directions. Transfer the ice cream to a container and freeze for at least 2 hours. Remove from freezer for 5 minutes before serving.
Yields one quart