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Raspberry Ice Cream

Source of Recipe

From "The Perfect Scoop" by David Lebovitz


Recipe Introduction

"Raspberry ice cream is one of life's most unabashed luxuries. I prefer to strain out the seeds, which interfere with the sublime smoothness and pleasure of this ice cream. To do so, purée the raspberries in a food processor, then press the purée through a mesh strainer with a flexible rubber spatula, or use a food mill. This recipe requires 1 ½ cups of purée, so you'll need to begin with about 6 cups of fresh or frozen raspberries."

List of Ingredients

â—¦ 1 ½ cups half-and-half
â—¦ 1 cup sugar
â—¦ 1 ½ cups heavy cream
â—¦ 4 large egg yolks
â—¦ 1 ½ cups strained raspberry purée
â—¦ 1 tablespoon freshly squeezed lemon juice


Recipe

Warm the half-and-half and sugar in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer over the top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm half-and-half into the egg yolks, whisking constantly, then scrape the warmed egg yolks into the saucepan. Stir the mixture constantly with a heatproof spatula over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the spatula.

Pour the custard through the strainer and stir it into the cream. Mix in the raspberry purée and lemon juice, then stir over an ice bath until cool. Chill the mixture thoroughly in the refrigerator, but to preserve the fresh raspberry taste, churn the ice cream within 4 hours.

Makes about 1 quart