Time: 15 minutes, plus 1 hour standing
Servings: 6
Note: Make a batch of Kimberly Boyce's vanilla ice cream first, using 1 1/2 cups cream and 1 1/2 cups milk.
1 pound boysenberries
2/3 cup sugar
3 cups vanilla ice cream
1. Make a boysenberry purée 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 purée, then strain. You'll have 2 to 2 1/2 cups of purée.
2. Stir 2 cups of the purée 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.
Each serving: 473 calories; 106 mg. sodium; 232 mg. cholesterol; 28 grams fat; 16 grams saturated fat; 53 grams carbohydrates; 5 grams protein; 4 grams fiber.
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