raspberries and cream ice cream
Author: 
Recipe type: dessert
 
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.**
  6. 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.
Notes
* Why is it important to add the warm milk gradually into the eggs and not vice versa? You don't want to cook your eggs. ** Don't be daunted by the effort or the overnight chilling. You will not be disappointed.
Recipe by story of a kitchen at https://www.storyofakitchen.com/dessert-recipes/raspberry-ice-cream/