Fresh Raspberry Ice Cream
There are three super important reasons why you should make this Fresh Raspberry Ice Cream ASAP—as if you ever really need an excuse for homemade ice cream, or any ice cream consumption, if we’re being honest!
First up, this raspberry ice cream is super duper delicious—intensely raspberry in the way that no store-bought version can deliver. That’s because you make a whole lot of fresh raspberry purée which gets stirred into the ice cream base, so every bite is raspberry and more raspberry through and through!
I’m not even really a raspberry ice cream person, but one bite of this gorgeous looking and tasting version, has me reaching for spoonful after spoonful.
Second, it is freakin’ hot out there and any excuse to indulge in something light, not too sweet and refreshing is a must!!! In fact, I’d go so far as to say that a container of this should be made a mandatory freezer item all summer long!
And third, and maybe most importantly, this lovely pink confection is part one of a two-part pretty stellar dessert that shall have its big reveal tomorrow.
My advice? Start churning today…
Fresh Raspberry Ice Cream
Makes about 1 ½ quarts
You will need an electric ice cream maker for this.
Prep Time: 20 minutes, plus several hours chilling and churning time
Ingredients
30 ounces fresh raspberries, puréed in a blender and strained through a sieve
5 large egg yolks
1 ½ cups heavy cream
1 ½ cups half-and-half
1 cup sugar
½ vanilla bean, cut lengthwise
The Recipe
1. In a medium bowl, beat the egg yolks slightly and set aside. Fill a large bowl with water and ice. Set another medium bowl inside it and place a fine-mesh strainer over the bowl. Set aside.
2. In a medium saucepan, bring the heavy cream, half-and-half, sugar and vanilla bean to a simmer over medium-low heat. Whisking constantly, pour about ½ cup (don’t measure, just eyeball it) of the warm mixture into the eggs and then another ½ cup, all the while whisking constantly. Scrape the mixture back into the saucepan and heat over low heat, stirring constantly with a heatproof spoon or spatula until the mixture coats the back of a spoon and an instant read thermometer says 175ºF.
3. Pour the mixture through the sieve into the bowl in the ice water, Stir in the raspberry purée and let the mixture cool. Then remove the bowl from the water, cover and chill at least 4 hours and ideally, overnight.
4. Pour the chilled custard into an electric ice cream maker and churn according to the manufacturer’s directions. I had to do this in two batches. Spoon ice cream into an airtight container and place in the freezer.
Enjoy!
Note: Recipe from Food 52’s Ice Cream and Friends. I left out the Chambord and simplified some of the techniques.
