Tuesday, July 2, 2013
Perfectly Smooth Raspberry Icecream
It did require a lot of prep work, but it was worth it.
12 oz fresh or frozen raspberries, thawed if frozen
3/4 cup granulated sugar, divided
1 cup heavy
2 cups whole milk
4 large egg yolks
1. Process the raspberries with 1/4 cup of the sugar in a blender or food processor until smooth. Push the mixture through a sieve with a rubber spatula into a bowl, pushing down on the solids to squeeze out as much juice as possible. Discard the solids.
2. Combine the heavy cream, milk, and remaining sugar in a medium saucepan and cook over medium heat, stirring frequently, until hot but not bubbling. Temper the egg yolks by slowly pouring 1 cup of the hot milk mixture into the egg yolks while whisking constantly. Pour the yok mixture into the pot while whisking constantly. Continue whisking over medium high heat until the mixture thickens slightly but before it begins to boil. Pour the mixture through a sieve into another bowl.
3. Whisk in the raspberry mixture and transfer it to an airtight contianer. Cool to room temperature, then chill in the refrigerator until very cold, about 6 hours or overnight.
4. Remove the cold mixture from the refrigerator and whisk in the raspberry mixture that settled to the bottom. Transfer to an ice cream maker and freeze according to the manufacturer's instructions. Transfer to an airtight comtainer and freeze until firm, about 6 hours or overnight.
Makes about 4 cups.