Ice creams with high water content, such as fruit flavors, will freeze icy. To improve the texture, add light corn syrup not the maligned high-fructose variety, but rather the bottled supermarket stuff that’s only one-third as sweet as table sugar. For the fruit, buy the finest peak-season raspberries you can find and leave them raw to preserve their fresh, ripe flavor. An equal weight of blueberries or strawberries works just as well.
18 oz. fresh raspberries (about 3 cups)
3⁄4 cup sugar
1 cup heavy cream
1 cup whole milk
1⁄2 cup light corn syrup
1⁄2 tsp. kosher salt, or to taste
- In a blender, mash the raspberries and sugar until very smooth, about 30 seconds.
- Strain through a fine strainer to filter out any seeds or remaining fibers. (You should have about 2 cups of mashed raspberries.)
- In a medium bowl, whisk the mashed raspberry with the cream, milk, and corn syrup until fully combined.
- Add salt to taste.
- Cover and refrigerate the ice cream base until very cold, 45° or lower.
- In the bowl of an ice cream maker, shake the mixture according to the manufacturer’s directions until its firm and puffy, and a spoon dragged across the top leaves a lasting impression, about 30 minutes.
- Transfer to an airtight container and freeze until hardened, 4–5 hours.
- Serve and enjoy.