Mixed Berry Ice Cream

Instructions

1. Combine mixed berries, 2 tablespoons granulated sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until berries break down and the mixture thickens slightly, about 8 minutes.
2. Remove the berry purée from heat and let cool to room temperature, then refrigerate until cold, at least 1 hour.
3. In a medium saucepan, whisk together heavy cream, whole milk, 3/4 cup granulated sugar, and fine sea salt.
4. Warm the cream mixture over medium heat until the sugar is dissolved and the mixture is hot but not boiling, about 5 to 7 minutes. Remove from heat.
5. Stir in pure vanilla extract.
6. Chill the ice cream base in the refrigerator until thoroughly cold, about 1 hour.
7. Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, about 20 to 25 minutes.
8. Transfer half of the churned ice cream to a freezer-safe container. Dollop half of the cold mixed berry purée over the ice cream. Repeat with remaining ice cream and berry purée.
9. Using a spatula or knife, gently swirl the berry purée through the ice cream to create marbled streaks. Avoid over-mixing to preserve the swirled effect.
10. Cover the container and freeze the ice cream until firm, at least 3 hours.
11. Serve scoops of mixed berry vanilla ice cream in bowls or cones.