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Desserts

Boysenberry ice cream

Boysenberry ice cream
Annie Wells / Los Angeles Times

Once, we made ice cream in the summer because the season demanded it. The grass was high, cows were in milk and orchards heaved with fruit. Today, we buy ice cream from stores because it's cold and we're hot. "It's ... Read more

Time: 15 minutes, plus 1 hour standing | Serves 6

Step 1Make a boysenberry puree by tossing the berries and the sugar together and setting the mixture in a warm place to macerate for 1 hour. You can heat the mixture in a 200-degree oven for 30 minutes to speed up the process. Blend with a stick blender or pour into a food processor to puree, then strain. You'll have 2 to 2 1/2 cups of puree.

Step 2Stir 2 cups of the puree into the vanilla ice cream. Chill, ideally to 38 degrees, 2 to 3 hours or overnight. Process in an ice cream machine according to the manufacturer's directions.

Note: Make a batch of Kimberly Boyce's vanilla ice cream first, using 1 1/2 cups cream and 1 1/2 cups milk.

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