3/4 c frozen strawberries, thawed and halved
2/3 c frozen raspberries, thawed
1/2 c sugar
Salt
2 c heavy cream
1 c milk
1. In a small saucepan, combine the strawberries, raspberries, 1/4 c sugar and pinch of salt. bring to a simmer over medium heat, stirring and cook until jam like, about 10 minutes. Let cool, cover and refrigerate about 1 hour.
2. In a medium bowl, whisk together the cream, milk, remaining 1/4 c sugar and another pinch of salt until the sugar is dissolved; cover and refrigerate for 1 hour.
3. Using an ice cream machine, process the cream mixture according to the manufacturers' instructions. fold in the chilled berry mixture to make a swirl patter and then transfer to an airtight container, Freeze until firm, about 4 hours.
Makes 1 quart
