Ms Chef in Seattle

First ice cream of the summer is such a treat that I made just half a batch since that’s how many berries I had to work with, and also because I was impatient to wait a couple more days to make a full batch. Half batches freeze in half the time, too.

Add some sugar, lemon and cream to the smashed, deseeded berries and put it in a freezer bowl. Spend a couple hours giving it a stir every 15 minutes until it ices up. Meanwhile:

And then, enjoy this:

For readers who wish to see a whole bowl of this ice cream in progress, I reference:

https://mschefinseattle.com/2016/05/16/raspberry-ice-cream-with-strawberry-shortcake/

And with the fudge rippled throughout, I reference:

https://mschefinseattle.com/2016/07/14/raspberry-fudge-ripple-ice-cream-with-blackberry-diversion/