Boysenberry ice cream

Time 15 minutes
Yields Serves 6
Boysenberry ice cream
(ANNIE WELLS / Los Angeles Times)

Make 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.


Stir 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.

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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