A Bowl of Raspberry Ice Cream
A Bowl of Raspberry Ice Cream
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Rynio, Jörn
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Raspberry Ice Cream



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Wegner, Petra
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Raspberry Ice Cream
Gourmet Archives

Two 10-ounce packages frozen raspberries
packed in light syrup
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 batches
purée the raspberries, thawed, and force the purée through a fine sieve
into a 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
stir in the raspberry purée. Freeze the mixture in an ice cream freezer
according to manufacturer's instructions. Makes about 1 quart.

Featured Archive Recipes:
Fresh Raspberry Sherbet
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Lemon Mousse with Raspberry Sauce
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We all scream for ice cream!
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Berry Tart

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