Summer Berry Ice Cream

Time: 10 minutes, plus churning and chilling
1 1/4 cups berries (blueberries, raspberries, strawberries, blackberries combined)
2 cups heavy cream
1/3 cup sugar, plus 2 tablespoons, as needed
1/8 teaspoon kosher salt
2 tablespoons vodka.
1. In a bowl, mash berries with a fork or potato masher until just slightly chunky.
2. In a saucepan over medium-low heat, bring cream to a simmer with 1/3 cup sugar and the salt. Taste berries and if they are very tart, add 2 tablespoons sugar to saucepan. Simmer, stirring occasionally, until sugar dissolves. Transfer to a bowl, stir in vodka and place in refrigerator or in an ice bath to chill.
3. When cold, pour mixture into ice cream machine. Add berries and churn according to manufacturer’s directions. Transfer to a container and freeze until solid, at least 2 hours. Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30.
Yield: About a quart.