Raspberry Ice Cream
"Another recipe clipped from an unknown magazine. Cooking time is cooling and freezing time."
- Ready In:
- 4hrs 30mins
- Ingredients:
- 8
- Yields:
-
1 1/2 quarts
ingredients
- 2 (10 ounce) boxes frozen raspberries, thawed (in heavy syrup)
- 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
directions
- 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.
- 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).
- Pour custard through fine sieve into a bowl. Stir in vanilla and cool, stirring occasionally.
- Stir berry puree and cream into custard and chill, covered, until cold (at least 2 hours).
- Freeze in ice cream maker, following manufacturers instructions. Transfer to an air tight container and put in freezer to harden.
- Note: Ice cream keeps about 1 week.
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RECIPE SUBMITTED BY
Kzim4
Mesa, AZ
With 5 kids and a hungry husband to feed, I'm always looking for good, budget friendly meals. We generally eat meals that use little meat (I try to use 1 lb or less per dinner, and none the rest of day), so that means lots of casseroles and meats with gravy.
I enjoy baking, so bread recipes and desserts tend to get saved more frequently than others. I'm especially partial to chocolate and lemon (although not together).
