Raspberry Ice Cream

Friday, November 30, 2012

This is my favorite ice cream so far. We usually bought packs of fresh organic raspberry from Costco when they are on sale and froze some. I learned this trick to prevent the raspberry {strawberry, blueberry, or other fruits} from sticking together when I freeze them: array them on the baking sheet then put them in the freezer. When they're frozen, then I move them inside a Ziploc bag.

After cooking and blending, then comes the straining:

I skipped this part one time but definitely prefer not to have the seeds on my ice cream:

Just a few more steps then I've got to enjoy this:

Raspberry Ice Cream adapted from The Perfect Scoop

1 pint or 473 ml heavy cream 
a pinch of salt

250 ml whole milk 
150 grams sugar  (add more if you like sweet ) 
5 egg yolks
340 grams of raspberry

1. Cook the raspberry in a medium sauce pan in low heat, add some sugar (about 2 ts), and cook 'till soft while stirring once in a while. Then blend them 'till smooth. Strain the seeds then let it cool until it reach room temperature then put it in the fridge
2. Heat the cream, salt, milk and sugar in a medium saucepan and bring it to a gentle boil then turn off the heat. In separate bowl whisk together the egg yolks.
3. Slowly pour some of the warm milk into the egg yolks, whisking constantly, then scrape the mixture back into the saucepan.
4.  Heat the pan, stir the mixture constantly over medium heat with wooden spatula, until the mixture reach 80 Celsius.
5. Remove pan from the heat, pour the custard through a strainer.  Let it cool until it reach room temperature. Refrigerate overnight or 6+ hours or if can't wait that long; stick it inside the freezer for about 30 minutes.
6. Mix in the raspberry puree, stir well.  Process in an ice cream maker for 25 minutes or according to the manufacturer's directions.