Don’t forget that most ice cream makers require that the freezer bowl be frozen for 48 hours prior to use.

Berry Puree

If your marionberries are frozen, thoroughly thaw them prior to this process. Preheat your oven to 360°F. Sprinkle marionberries with balsamic vinegar and toss. Roast in the oven for about 25-30 minutes. Once berries have cooled, puree berry mixture in a blender. A Vitamix works best as it can puree the seeds. Set aside 2.5 cups of berry puree for the ice cream. Extra puree can be used as a base for an ice cream topping.

Ice Cream Mixture

Place all ingredients except Knox gelatin in a saucepan. Heat the mixture on medium low heat, stirring frequently, without a lid. After 30 minutes of heat, turn off the heat. Whisk in 1 packet of Knox gelatin and stir continuously for about 3 minutes. After the 3 minutes, move the pan to a different burner and let it cool without a lid for about 15 minutes. Then, place in the refrigerator for 6-8 hours or overnight.

When the ice cream mixture is finished chilling in the refrigerator, blend it one more time prior to pouring it into your ice cream maker. Turn on your ice cream maker, and pour the freshly blended ice cream mixture into the machine. Follow your manufacturer’s directions. My Cuisinart 2-Quart Automatic Ice Cream Maker created the ice cream in 30 minutes.

Serve immediately from the ice cream maker or spoon it into an airtight container for freezer storage. If you store the ice cream in the freezer, depending on your freezer’s temperature, the ice cream may need to rest at room temperature for 15-30 minutes prior to scooping it. I store mine in a deep freezer that’s very cold, so I let mine rest at room temperature for about 30 minutes.