Raspberry Ice Cream - Lebovitz

1.5

cups

Half-and-half

1

cup

sugar

1.5

cups

heavy (whipping) cream

4

large

egg yolks

6

cups

raspberries if using fresh

24

oz

frozen raspberries if not using fresh

1

Tbsp

freshly squeezed lemon juice

1

large strainer

3

bowls; one is an Ice Bath

1

If using frozen raspberries, let them thaw at least 50% before beginning. Otherwise you'll have to puree in the food processor in two small batches, adding a wee bit of water (dilution!!) to make them liquefy

2

Puree the raspberries in a food processor, then press the puree through a mesh strainer with a flexible rubber spatula. Strain out the seeds. The recipe requires exactly 1.5 cups of puree.

3

Pour the half-and half into a medium saucepan. Add the sugar. Stir together and warm but don't boil, on the stove.

4

Take out the largest bowl. Call it bowl #1 and prepare an ice bath in bowl #1. Set aside bowl #1.

5

Pour the heavy cream into bowl #2 and set a mesh strainer on top. Set aside bowl #2.

6

Take out bowl #3. Put in 4 egg yolks and whisk together. Slowly pour the warm half-and-half from the saucepan into bowl #3, whisking constantly. When all is poured and whisked thoroughly, pour back into the saucepan and scrape bowl into saucepan with a heatproof spatula.

7

Put the saucepan on medium heat and stir constantly with heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Be mindful, stir constantly, don't step away from the stove.

8

Take out bowl #2 containing 1.5 cups heavy cream, with strainer on top. Pour the custard from the saucepan, through the strainer, and stir it into the cream. Add the raspberry puree and the lemon juice to the custard and stir.

9

Put bowl #2 into ice bath (bowl #1). Stir the custard in bowl #2, in the ice bath, until it cools. Don't do this before bed.

10

Transfer custard to a sealed container and refrigerate thoroughly BUT to preserve the fresh raspberry taste, churn the ice cream within 4 hours. Freeze in an ice cream maker according to the manufacturer's instructions,

Source

Author: David Lebovitz

Source: The Perfect Scoop