Preparation:
Rinse the berries. Put in a non-corroding saucepan with the water and cook, covered, stirring occasionally, for about 10 minutes, or until the berries are soft. Puree through a food mill and strain to remove the seeds. Measure 1 1/4 cups. Warm the cream with the sugar, stirring occasionally, until the sugar has dissolved. Whisk the puree into the cream mixture and chill. Add a few drops of vanilla to taste and freeze according to the instructions with your ice cream maker. |
