Raspberry Ice Cream

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READY IN: 4hrs 30mins
Recipe by Kzim4

Another recipe clipped from an unknown magazine. Cooking time is cooling and freezing time.

Ingredients Nutrition

Directions

  1. Puree raspberries and syrup with lemon juice in a food processor; then force through a sieve into a bowl, pressing hard on and then discarding the solids.
  2. Whisk together sugar and cornstarch in a bowl. Then whisk in milk, yolks, and a pinch of salt. Cook custard mix in a 2 1/2-3 quart heavy saucepan over moderate heat, whisking until it just reaches a boil. Reduce heat and simmer for 1 minute, whisking continuously (custard will look curdled).
  3. Pour custard through fine sieve into a bowl. Stir in vanilla and cool, stirring occasionally.
  4. Stir berry puree and cream into custard and chill, covered, until cold (at least 2 hours).
  5. Freeze in ice cream maker, following manufacturers instructions. Transfer to an air tight container and put in freezer to harden.
  6. Note: Ice cream keeps about 1 week.

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