RASPBERRY ICE CREAM
Categories Milk/Cream Dessert Raspberry Summer Gourmet
Yield Makes about 1 1/2 quarts
Number Of Ingredients 10
Steps:
- 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.
- 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.
- Stir berry purée and cream into custard and chill, covered, until cold, at least 2 hours.
- Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#time-to-make #course #main-ingredient #preparation #occasion #low-protein #desserts #eggs-dairy #fruit #refrigerator #summer #frozen-desserts #food-processor-blender #freezer #stove-top #dietary #low-sodium #seasonal #low-in-something #berries #raspberries #equipment #small-appliance
You'll also love