Ice Cream

3/4 cup frozen strawberries, thawed and halved
2/3 cup frozen raspberries, thawed and halved
1/2 cup sugar
Salt
2 cups heavy cream
1 cup milk

Raspberry Sauce

1 pint fresh raspberries or 12 oz. thawed frozen raspberries
2 tbsp. sugar
1 tsp. lemon juice
Salt

In small saucepan combine berries, 1/4 cup sugar and pinch of salt. Bring to simmer over medium heat, stirring, and cook until jamlike, about 10 minutes. Cool, cover and refrigerate about 1 hour.

In medium bowl, whisk cream, milk, remaining 1/4 cup sugar and another pinch of salt until sugar is dissovled; cover and refrigerate for 1 hour.

Process cream according to ice cream machine instructions. Fold in chilled berry mixture then transfer to airtight container. Freeze until firm, about 4 hours.

For sauce, puree raspberries in food processor. Strain to remove seeds if desired. Stir in sugar, lemon juice and salt.