Raspberry Ice Cream
August 22, 2008
Like many others I have discovered how wonderful homemade ice cream really is. I must always have some in the freezer, and since Joe and I both LOVE ice cream that means I will be making it at least once a week! I can’t wait to try all of the different recipes in the William Sonoma Ice Cream book. 
Raspberry Ice Cream
Ingredients:
1 Cup whole milk
1 Cup heavy cream
3 large egg yolks
¾ cup sugar
2 cups fresh raspberries
Directions:
In a saucepan, combine the milk and ½ cup of the cream. Cook over medium heat until bubbles form around the edges of the pan, about five minutes.
Meanwhile, combine the egg yolks, ½ cup of the sugar, and remaining ½ cup cream in a bowl. Whisk until the mixture is smooth and the sugar begins to dissolve.
Remove the milk mixture from the heat. Gradually whisk about ½ cup of the hot milk mixture into the egg mixture until smooth. Pour the egg mixture into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4-6 minutes. Do not let the custard boil. Strain through a fine-mesh sieve into a bowl.
Place the bowl in a larger bowl partially filled with ice cubes and water. Stir occasionally until the custard is cool.
Put the raspberries and the remaining ¼ cup sugar in a food processor and process until smooth. Strain the berries through a fine-mesh sieve into a clean bowl. Add the raspberry juice to the custard and stir to combine. Cover with plastic wrap and refrigerate for at least 3 hours.
Pour the custard into an ice cream maker and freeze according to the manufacturers recommendations. Transfer ice cream to a freezer-safe container and freeze until firm, at least 3 hours.
Source: adapted from Williams Sonoma Ice Cream, Mary Goodbody
Entry Filed under: Ice Cream/Sorbet. .
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