Raspberry Ice Cream

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

• Ready In: 4 hrs 30 mins
• Yields: 1 1/2 quarts

Ingredients

• 2 (10 ounce) boxes frozen raspberries, thawed (in heavy syrup)
• 2  teaspoons fresh lemon juice
• 1⁄2 cup sugar
• 1 1⁄2 teaspoons cornstarch
• 1 1⁄4 cups  whole milk
• 2  large  egg yolks
• 1⁄4 teaspoon vanilla
• 1  cup  chilled heavy cream

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.