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“Another recipe clipped from an unknown magazine. Cooking time is cooling and freezing time.”
READY IN:
4hrs 30mins
YIELD:
1 1/2 quarts
UNITS:
US

Ingredients Nutrition

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.

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