Swirlberry Ice Cream

• 34 cup frozen strawberries, thawed and halved (about 3 ounces)
• 23 cup frozen raspberries, thawed (about 3 ounces)
• 12 cup sugar
• salt
• 2 cups heavy cream
• 1 cup milk

1. In a small saucepan, combine the strawberries, raspberries, 1/4 cup sugar and a pinch of salt.
2. Bring to a simmer over medium heat, stirring, and cook until jamlike, about 10 minutes.
3. Let cool, cover and refrigerate until cold, about 1 hour.
4. In a medium bowl, whisk together the cream, milk, remaining 1/4 cup sugar and another pinch of salt until the sugar is dissolved; cover and refrigerate for 1 hour.
5. Using an ice cream machine, process the cream mixture according to the manufacturer's instructions.
6. Fold in the chilled berry mixture to make a swirl pattern and then transfer to an airtight container.
7. Freeze until firm, about 4 hours.

frozen strawberries, frozen raspberries, sugar, salt, heavy cream, milk

Taken from www.food.com/recipe/swirlberry-ice-cream-377432 (may not work)