Fruity No-Churn Ice Cream

Ingredients

• 5 ounces egg white
• 5 3/4 ounces sugar
• Heaping 1/4 teaspoon Diamond Crystal kosher salt, plus more to taste; for table salt, use about half as much by volume or the same weight
• Shy 1/2 teaspoon cream of tartar, or 3/8 ounce lemon juice
• 12 ounces heavy cream
• Up to 2 1/4 ounces freeze-dried blueberries, ground to a fine powder; for other fruits
• 1/8 teaspoon coriander, plus more to taste; for pairing suggestions for other fruits
• 1/2 ounce complementary spirit, such as Smith & Cross Jamaica Rum or limoncello; for pairing suggestions for other fruits

Directions

1. Pour a few inches of water into a large pot and bring it to a boil, then reduce the heat so the water simmers and gives off steady steam. Twist a long piece of foil into a sturdy ring and set it in the water; later, it will lift the bowl high enough that it does not rest against the water or the pot.
2. Add the egg whites, sugar, salt, and cream of tartar or lemon juice to the bowl of a stand mixer. Set the mixer bowl over the water bath, resting it on the foil ring so it is not touching the water, the bottom of the pot, or the sides. Cook the mixture, scraping and stirring the whole time with a flexible spatula, until it reaches 165 degrees F (74 degrees C). In a stainless steel stand mixer bowl, this should take no more than 5 minutes; if it takes much longer, the heat is probably too low. If the eggs begin to cook unevenly or scramble even while you stir, the water is boiling too hard or the bowl is making contact with the water or pot.
3. As soon as the mixture hits 165 degrees F (74 degrees C), move the bowl to the stand mixer and attach the whisk. Beat on high speed until the meringue turns thick, stiff, and shiny, about 5 minutes, though the exact timing will depend on your mixer.
4. When the meringue is thick and stiff, whip the heavy cream, freeze-dried blueberries, coriander, and rum or limoncello, or your chosen fruit, spice, and spirit combination, until that mixture is also thick and stiff. You can do this by hand in another bowl, or use the stand mixer bowl after moving the meringue to a different container; there is no need to clean the bowl or whisk first. Do not use a food processor or blender here, because they will not whip in enough air for ice cream.
5. With an open balloon whisk or a flexible spatula, fold the whipped cream mixture together with the meringue. Work gently, but make sure everything is evenly combined without knocking out too much air. Taste, then adjust with more salt and/or spice if needed.
6. Transfer the ice cream mixture to a large nonreactive container, such as a 2-quart baking dish. Press plastic wrap directly onto the surface, then add a layer of foil, or use a lid if your container has one, to help guard against freezer odors. Freeze until the ice cream is firm enough to scoop; depending on the container’s size and material, plan on 6 to 8 hours. Once it is cold, scoop and serve in chilled dishes.