2000s Recipes + Menus
Raspberry Ice Cream
Makes about 1 1/2 quarts
- Active time:30 min
- Start to finish:4 hr
May 2002
This recipe will yield more than you need for the baked Alaskas, but who would mind a little extra ice cream in the house?
- 2 (10-oz) boxes frozen raspberries in heavy syrup, thawed
- 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
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Special equipment:
an ice cream maker
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Purée raspberries and syrup with lemon juice in a food processor, then force through a sieve into a bowl, pressing hard on and discarding solids.
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Whisk together sugar and cornstarch in a bowl, then whisk in milk, yolks, and a pinch of salt. Cook custard in a 2 1/2- to 3-quart heavy saucepan over moderate heat, whisking, until it just reaches a boil, then reduce heat and simmer, whisking, 1 minute. (Custard will look curdled.) Pour custard through a fine sieve into a bowl, then stir in vanilla and cool, stirring occasionally.
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Stir berry purée and cream into custard and chill, covered, until cold, at least 2 hours.
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Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.
Cooks' note: Ice cream keeps 1 week.
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