- 1
Ingredients
- 1/1 /2 QUARTS
- 2 (10-oz) boxes frozen raspberries in heavy syrup, thawed
- 2 teaspoons fresh lemon juice
- 1/2 cup sugar
- 1 1/2 teaspoons cornstarch
- 1 1/4 cups whole milk
- 2 large egg yolks
- 1/4 teaspoon vanilla
- 1 cup chilled heavy cream
- SPECIAL EQUIPMENT: an ice cream maker
Preparation
Step 1
Puree raspberries and syrup with lemon juice in a food processor, then force through a sieve into a bowl, pressing hard on and discarding solids.
Whisk together sugar and cornstarch in a bowl, then whisk in milk, yolks, and a pinch of salt.
Cook custard in a 2 1/2- to 3-quart heavy saucepan over moderate heat, whisking, until it just reaches a boil, then reduce heat and simmer, whisking, 1 minute. (Custard will look curdled.)
Pour custard through a fine sieve into a bowl, then stir in vanilla and cool, stirring occasionally.
Stir berry puree and cream into custard and chill, covered, until cold, at least 2 hours.
Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.
COOKS' NOTE: Ice cream keeps 1 week.