I was trying to think of a cute childhood story to complement this post, but it was difficult to come up with one salient memory. Ice cream is just so prolific, what one story could I tell, save for the raspberry ice cream my twin brother enjoyed in Paris which ended up on the train platform. I won’t get into how it ended up there. My taste memories of raspberry ice cream are much happier than his.
I chose David’s vanilla ice cream for my base for simplicity of the flavor and for its excellent complement to the tart berry. I added the berries just before freezing. I was hoping for a little more swirly pink stripes in the finished ice cream, but the freezing process froze the berries fairly quickly compared to the cream. The frozen crunch of the raspberries contrasts well with the smooth, sweet creaminess. This would go well with a citrus yogurt cake (convert from cupcakes to a 9-inch diameter pan). If you don’t like the idea of berries, this is fantastic vanilla ice cream that will easily garner rave reviews even from your non-vanilla-favored friends.
- 1 cup (250ml) whole milk
- a pinch of salt
- ¾ cup (150g) sugar
- 2 cups (500ml) heavy cream
- 5 large egg yolks
- 2 teaspoons pure vanilla extract, divided (I made my own)
- 1 cup to 1½ cups fresh raspberries
- Heat the milk, salt, and sugar in a saucepan. Add 1 teaspoon vanilla extract. Cover, remove from heat, and allow to sit for one hour.
- To make the ice cream, set up an ice bath by placing a 2-quart bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
- In a separate bowl, stir together the egg yolks. Gently rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour.* Scrape the mixture back into the saucepan.
- Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula. There might be some stringy, eggy bits: no worries. See the next step.
- Strain the custard into the heavy cream. Stir over the ice until cool, add the other teaspoon of vanilla extract, then refrigerate to chill thoroughly. I did this step overnight.**
- If adding raspberries, add them just before freezing. Freeze the custard in your ice cream maker according to the manufacturer’s instructions. Mine took 20 minutes in the machine but it was a little runnier than soft-serve consistency. I transferred the ice cream into a freezer-safe container and froze for 3 more hours for more solid consistency. Makes about 1 quart; it will go fast, even without ice cream lovers in your home.