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Raspberries
Photographic Print
Wegner, Petra
Buy at AllPosters.com
La Belle Cuisine
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
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!
White Chocolate Mousse and
Berry Tart
Index - Miscellaneous Desserts
Index - Fruit Recipe Archives
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