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Wild raspberries, huckleberries, or boysenberries can be used in place of blackberries, if you prefer. Drizzle leftover blackberry puree on top for added flavor.

4 cups fresh blackberries

11/3 cups sugar

½ cup water

1 vanilla bean, split lengthwise and scraped

2 cups milk

6 large egg yolks

2 cups heavy cream

1. Combine 3 cups blackberries with 1 cup sugar and the water in a medium nonreactive saucepan. Bring to a boil over medium heat. Reduce heat to a simmer, and cook, stirring constantly, until the sugar dissolves and the berries begin to fall apart, about 4 minutes.

2. Remove from the heat. Pass the berry mixture through a fine sieve into a medium bowl, gently pressing down on the solids with a wooden spoon to release as much liquid as possible. Measure out ½ cup solids, and set aside; discard the remaining solids. Measure out 1¾ cups strained puree, and return it to the saucepan; reserve any remaining puree for serving. (Store reserved puree in an airtight container in the refrigerator until ready to use.)

3. Place the vanilla bean and scrapings in a saucepan, and add the milk. Bring to a gentle boil over medium heat, and remove from heat. Discard the vanilla pod.

4. Prepare an ice-water bath, and set aside. Combine the egg yolks and the remaining 1/3 cup sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until the mixture is pale yellow, 3 to 5 minutes.

5. Using a measuring cup or ladle, slowly pour about ½ cup hot milk mixture into the egg yolk mixture, beating constantly on low speed until blended. Continue adding the milk mixture, about ½ cup at a time, beating until thoroughly combined after each addition.

6. Return the mixture to the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until it is thick enough to coat the back of the spoon and hold a line drawn across the back of the spoon with your finger, 6 to 8 minutes.

7. Remove from heat; add the reserved strained puree, and immediately stir in the cream to stop the cooking. Pour through a fine sieve into a medium bowl set in the ice bath; let cool completely, stirring occasionally. Cover the bowl with plastic wrap, and place in the refrigerator until thoroughly chilled, at least 30 minutes or overnight.

8. Freeze the mixture in an ice-cream maker according to the manufacturer’s instructions; it should still be slightly soft. Stir in the reserved ½ cup blackberry solids and remaining 1 cup blackberries; spin a few times in the ice-cream maker to distribute evenly. Transfer the mixture to an airtight container, and place in the freezer until the ice cream is completely set, at least 4 hours and up to 1 week.

mango-lime granita

SERVES 4

Fresh mangoes are loaded with vitamins A and C. Whisking the granita as it freezes ensures that it reaches the proper consistency.

3 cups chopped ripe mango (about 3 mangoes)

1 cup water

Juice of 2 limes (about ¼ cup)

2 tablespoons sugar

1. Place the chopped mango in the bowl of a food processor fitted with the metal blade, and process until smooth. Transfer to a medium bowl. Add the water, lime juice, and sugar, and stir to dissolve.

2. Pour the mixture into a 9 × 5-inch deep-sided metal pan, and place in the freezer until nearly set, about 3 hours, whisking the mixture every hour. Remove from the freezer, and scrape the surface with the tines of a fork until it is the texture of shaved ice. Return to the freezer until ready to serve. The granita can be stored in an airtight container in the freezer up to 2 weeks.

FIT TO EAT RECIPE PER SERVING: 108 CALORIES, 0 G FAT, 0 MG CHOLESTEROL, 28 G CARBOHYDRATE, 4 MG SODIUM, 1 G PROTEIN, 1 G FIBER

espresso granita

MAKES ABOUT 3/4 QUART

You can substitute espresso in this recipe with 2 cups very strong brewed coffee, although the flavor will not be as intense.

¼ cup ground espresso

2 cups very hot water

1 cup Simple Syrup (Basics)

1. Place the espresso in a medium heatproof bowl, and pour the hot water over it. Let stand to extract as much