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La Belle Cuisine
Raspberry Ice Cream
Two 10-ounce packages frozen raspberries
packed in light
1 to 2 tablespoons lemon juice
3 cups half-and-half
1/2 cup sugar
4 large egg yolks
1 teaspoon vanilla extract
In a food processor fitted with a steel blade or in a blender in
purée the raspberries, thawed, and force the purée through a fine sieve
ceramic or glass bowl. Stir in the lemon juice and chill the raspberry purée, covered,
for 2 hours. In a heavy saucepan combine the half-and-
half and sugar and scald mixture
over moderate heat, stirring.
In a bowl beat the egg yolks until they are light and thick,
pour in the half-and-half mixture, whisking, and transfer the custard to the pan. Cook the
custard over moderately low heat, stirring, until it coats the spoon, transfer
it to a
metal bowl set in a bowl of ice and stir in the vanilla extract. Let the custard cool,
covered with a round of wax paper, chill it for 2 hours and
in the raspberry purée.
Freeze the mixture in an ice cream freezer
to manufacturer's instructions. Makes
about 1 quart.
Featured Archive Recipes:
Fresh Raspberry Sherbet
Gratin of Fresh Berries with Vanilla
Crème Brûlée or Lemon Curd
Lemon Mousse with Raspberry Sauce
Strawberry Ice Cream
We all scream for ice cream!
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Index - Miscellaneous Desserts
Index - Fruit Recipe Archives
Summer Holiday Recipes!
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