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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Compare to other fresh fruit, raspberries are intensely flavorful and very
tart, so to make ice cream you need less fruit and more sugar. Toss the
raspberries, 3/4 cup sugar, and the lemon juice together in a bowl. Cover
and refrigerate for 2 hours, stirring every 30 minutes. Whisk the eggs in a
mixing bowl until light and fluffy, 1-2 minutes. Whisk in thr remaining 3/4
cup sugar, a little at a time, then continue whisking until completely
blended, about 1 minute more. Pour in the heavy cream and milk and whisk to
blend. Drain the juice from the raspberries into the cream mixture and
blend. Mash the raspberries until pureed and stir them into the cream
mixture. Transfer the mixture to an ice cream maker and freeze following
the manufacturer's instructions. Makes 1 generous quart.
NOTE: If you prefer a chunkier raspberry ice cream, return the raspberries
to the refrigerator after pouring off the juice. After the ice cream
stiffens, about 2 minutes before it is done, add the whole raspberries.
| Ingredients:
1 Pint(s) Fresh raspberries
1 1/2 Cup(s) Non-fat egg substitute (equivalent to 2 eggs)
1/2 Lemon; juice of
2 large Eggs
2 Cup(s) Heavy or whipping cream
1 Cup(s) Vanilla bean, split |
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