This ice cream recipe uses my go-to easy dairy base of equal parts heavy cream and half and half. If making a richer custard-based ice cream using egg yolks, I recommend adding all the chopped fruit after removing the custard from the stove but before you chill the mixture overnight.
Place the heavy cream, half and half, and ½ cup sugar in a saucepan on the stove over medium-low heat. Stir continuously until the sugar dissolves. Add the salt, maple syrup, vanilla, fresh thyme leaves or dried thyme bundle, and half of your fruit. Continue to heat the mixture, stirring frequently, until it begins to simmer gently and the steam rising off the surface becomes fragrant. Do not allow the mixture to boil.
Lower the heat to the lowest possible setting and continue to stir frequently for 5-7 more minutes, crushing the fruit with the back of your spoon as you stir.
Remove the saucepan from the heat and allow the ice cream base to cool to room temperature. If using dried herbs, remove the cheesecloth bundle and discard. Transfer the mixture to a closed container and chill for at least 3 hours or overnight in the refrigerator.
After chilling your ice cream base, take the other half of your berries and place in a bowl with ½ tablespoon of sugar. Mix and let sit for 30 minutes to macerate (release juice and sweeten). If you are only using small berries like strawberries and low-bush blueberries, you can keep them whole. If you are using large berries, cut them into small, quarter-inch pieces before adding the sugar.
Remove the ice cream mixture from the refrigerator and use an immersion blender to process until it is very smooth. Add the remaining fruit-sugar blend and mix.
Process in an ice cream maker according to manufacturer instructions. Transfer the soft ice cream to an airtight container and place in the freezer for a few hours to allow the ice cream to fully harden before serving.
Serve on its own, top with a few fresh berries, or add a thin drizzle of balsamic vinegar glaze.
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