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We've talked a lot about easy uses for summer fruit, and curds are another incarnation of the jam family. All they require is a little heat, some egg yolks, and a whisking in of butter at the end.

Lemon is the most common flavor of curd, and we've covered it:

• Loving: Homemade Lemon Curd

Berry curds are a little more difficult, since you'll need to purée or blend the berries, strain the juice, and discard any pulp or seeds (the beauty of a curd is in its silkiness). But using that juice in place of lemon juice in any recipe should work.

It is certainly a decadent topping for ice cream, which is already rich with egg yolks, but it's also a nice, tart way to cut the sweetness.

A few recipes to try:

• Triple Berry Curd from Cooking Light (this uses frozen berries, which makes it a good year-round recipe, but you could certainly sub in fresh)
• Blueberry Curd from Recipe Cottage
• Raspberry Curd from Epicurious (part of a larger recipe for lemon cake)

Related: Recipe: Marsala Simmered Peaches with Ice Cream

(Image: Elizabeth Passarella)