Original Recipe HERE
Summertime, with its abundant fresh fruit, makes me want to take advantage of nature's bounty. However, my family doesn't always consume mass quantities (of the size that makes a pick-your-own outing worthwhile) quickly enough, and some goes bad. Except blueberries. *N* can eat those by the truckload; I should've named her Veruca. I know I can freeze it, and I sometimes do - but usually in pureed form to add to plain yogurt or smoothies later on. Those options were getting a little old, so I thought I'd try this recipe.
I didn't have enough fresh fruit varities that seemed like they'd combine well, so I used a frozen bag of mixed berries and cherries from Trader Joe's. The end result was a lovely treat. It didn't have the "airy-ness" of good ice cream, but it had a melt-in-your-mouth quality that I really liked (because, obviously, it's frozen, so it's going to melt...but I couldn't think of a better description). I added a few spoonfuls to some smoothies, and it gave them a richer texture - funny, since I had been feeling burned out on smoothies-made-of-frozen-fruit. This isn't healthy, but it's super easy. And at least you know it's not full of scary-sounding additives, artificial flavors, and suspicious colors.
2 cups berries or diced fruit, fresh or frozen (thawed)
1/2 cup sugar
1/2 cup heavy whipping cream
1) Combine fruit and sugar in a food processor or blender. Process until smooth.
2) In mixing bowl, whip heavy whipping cream until soft-medium peaks form.
3) Gently fold whipped cream into puree just until combined.
4) Place in a freezer safe container and freeze until firm (about 2-4 hours). Scoop into bowls for 6 small servings.
Notes: Next time I'll combine the puree and cream more thoroughly. It had a marbelized look before being frozen, so I'll go for a more uniform appearance.
* Pour fruit and sugar into food processor
* Mix puree and whipped cream together