Raspberry Ice Cream

August 22, 2008 at 8:00 pm Leave a comment

I think my love for raspberries is pretty evident. I adore them. I especially love them when they are in season and on sale! 🙂 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

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Entry filed under: Ice Cream/Sorbet.

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