RASPBERRY ICE CREAM

By BobD

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

Details

Servings 1
Adapted from gourmet.com

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.