Raspberry Ice Cream
This delightful raspberry ice cream is a creamy and fruity treat that is perfect for warm weather days or whenever you're in the mood for a refreshing and sweet dessert. The smooth custard base infused with fresh raspberries creates a luscious and vibrant flavor that will surely satisfy your sweet cravings. Don't forget to garnish with some crystallized flowers or fruits for a beautiful finishing touch. Time to indulge in a scoop or two of this homemade goodness!
— Constant Cookbook
Ingredients
- 1 cup milk
- 1 cup heavy cream
- 3 egg yolks
- 3/4 cup sugar
- 2 cups fresh or partially thawed frozen raspberries
- Crystallized flowers or fruits for garnish (see note above)
Instructions
- In a heavy 2-quart saucepan over medium heat, combine the milk and 1/2 cup of the cream. Cook until bubbles form around the edges of the pan, about 5 minutes.
- Meanwhile, in a bowl, combine the egg yolks, 1/2 cup of the sugar and the remaining 1/2 cup cream. Whisk until the mixture is smooth and the sugar begins to dissolve.
- Remove the milk mixture from the heat. Gradually whisk about 1/2 cup of the hot milk mixture into the egg mixture until smooth. Pour the egg mixture into the saucepan. Set over medium heat and cook, 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 to 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 water. Stir occasionally until the custard is cool.
- Put the raspberries and the remaining 1/4 cup sugar in a food processor fitted with a metal blade and process until smooth. Strain the berries through a fine-mesh sieve into a clean bowl, gently pushing on the berries with the back of a spoon. Discard the raspberry pulp and seeds. Add the raspberry juice to the custard and stir to combine. Cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.
- Pour the custard into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Garnish each serving with crystallized flowers or fruits. Makes about 1 quart.
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