market week: raspberry ice cream
After being so good about making dinner, we treated ourselves when we got home to a nice serving of homemade ice cream that I made over the weekend. I picked up this lovely basket of raspberries and thought it would make the perfect ice cream. A quick whizz in the food processor and then a run through a fine sieve and the raspberries are ready to go. I used ronnybrook cream and milk along with Tello eggs to form a custard. Once the custard cooled a bit, I added the raspberry juice and stuck the whole shebang in the fridge to cool a bit. A few hours later I ran it through the ice cream maker and then stuck it in the freezer to await the first taste.
Oh sweet goodness! The ice cream was perfectly creamy and sweet with raspberry flavor. I’ve had a problem with my homemade ice cream having a bit of a filmy aftertaste, but this only left traces of raspberry in your mouth. It’s really a great way to end a summer meal. I bet it would be just a notch better in a warm waffle cone…
Raspberry Ice Cream
from Williams Sonoma
1 cup whole milk
1 cup heavy cream
3 large egg yolks
3/4 cup sugar
2 cups fresh raspberries
In heavy saucepan, combine milk and 1/2 cup of the cream. Cook over medium heat until bubbles form around the edges, about 5 minutes.
Meanwhile, combine the egg yolks, 1/2 cup of the sugar and remaining 1/2 cup cream. Whisk until the mixture is smooth and sugar dissolved.
Remove milk mixture from heat. Gradually whisk about 1/2 cup of hot milk mixture into the egg mixture until smooth.
Slowly pour egg mixture into saucepan while whisking. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of a spoon and leaves a clear trail when a finger is drawn through it, 4-6 minutes. Do not let the custard boil.
Strain through a fine-mesh sieve into a bowl.
Place the bowl in a larger bowl filled with an ice bath. Stir occasionally until cool.
Put the raspberries and remaining 1/4 cup sugar in a food processor 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 seed.
Add the juice to the custard and stir to combine. Cover with plastic wrap, pressing it directly to the surface to prevent a skin from forming.
Refrigerate until chilled, at least 3 hours or up to 24 hours.
Pour custard into ice cream maker and follow manufacturers directions.