Raspberry Custard Ice Cream

By Hklbrries

Ingredients

• 1 (6 ounce) container fresh raspberries
• 1 1/4 cups sugar
• 1 1/2 tsp lemon zest (2 lemons)
• 1 3/4 cups milk
• 4 egg yolks
• Pinch salt
• 6 drops red liquid food coloring
• 1 1/2 cups heavy cream

Details

Servings 8

Preparation

Step 1

If using a gel-canister ice cream maker, freeze canister overnight.

In a food processor, combine raspberries and 2 tbsp of the sugar. Puree until smooth, then force through a strainer (you should have 1/2 to 2/3 cup). Discard solids. Stir together another 2 tbsp of the sugar and the lemon zest in a small bowl. Stir in raspberry puree and set aside.

Place a large bowl and strainer on heat-proof surface near stove. Combine milk and yolks in a nonstick medium-size saucepan. Stir in remaining 1 cup sugar. Cook over medium-low heat, stirring constantly, until instant-read thermometer just reaches 190 F, about 15 to 20 minutes (do not let boil) or until slightly thickened. Strain immediately into bowl; stir in salt.

Add raspberry mixture and red food coloring to bowl, stirring well. Place wax paper on custard; refrigerate until chilled, about 4 hours.

Add cream to custard, stirring just until combined. Pour into ice cream maker; process 30 minutes as per manufacturer's directions.

Scrape into a 1 1/2-quart container; freeze to firm completely, about 2 hours, then scoop and serve.