Ice Cream - Raspberry

By shelliec

Ingredients

• 3 C. Half & Half
• 2 C. Sugar
• 3 C. Heavy Cream
• 8 Large Egg Yolks
• 3 C. strained Raspberry Puree
• 2 T. freshly squeezed Lemon Juice

Details

Servings 1

Preparation

Step 1

1. Warm the half & half and sugar in a medium saucepan. Pour the cream into a large bowl & set a mesh strainer over the top.

2. In a separate medium bowl, whisk together egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

3. Stir the mixture constantly over medium heat, scraping the bottom, until the mixture thickens and coats the spoon. Pour the custard through the strainer & stir it into the ice cream. Mix in the raspberry puree and lemon juice, then stir until cool over an ice bath (a big bowl full of ice cubes)

4. Chill thoroughly in the refrigerator, to preserve the fresh raspberry taste, church the ice cream within 4 hours after making the mixture.