Raspberry Ice Cream
Long holiday weekends are what summer weekends should be: leisurely dinner outdoors, kids covered in sunscreen and swinging in the play-set, with the smell of freshly cut grass and charcoal grill in the background. With all of the rain that we’ve gotten, I wasn’t sure if we were going to have any sun at all this holiday weekend. But mother’s nature was kind, we were lucked out with nothing but gorgeous weather this past weekend. It was a beautiful weekend to celebrate America’s birthday, and we couldn’t be grateful to have spent it with our family. We took a day trip to see old friends on Friday: it was such a relaxed, no-fuss day: we hung out, watched our kids played, and caught up on life stories. It was the kind of perfect afternoon that you can only get by spending it with friends who have known you forever, with cold drinks in your hands, and conversations are easy. Our first-babies are supposed to be going to Kindergarten together this fall; so we often talk about how great it would be if we get to be neighbors again, and our kids get to grow up together.
On Saturday, we relaxed and bummed around all day, after all – it was a three-day weekend, one of the days is bound to be a “bumming around the house” kind of day, right? We went to get some groceries, and I knew the kids were pooped from hanging out with their little friends on Friday, so I churned a fresh batch of this “pink” ice-cream. As much as I love raspberry’s flavors, I have a love and hate relationship with their seeds. I feel like their little seeds are such a distraction from the beautiful flavors of raspberries. I made this recipe a month or so ago, but this ice-cream never lasted long enough at our house. I wish that I was patient enough to melt chocolate and drizzled that into this ice-cream, like this recipe. I believe raspberry and chocolate would make a divine pairing. Since I didn’t do the drizzly chocolate thingy, I decided sprinkles would be an acceptable back-up partner. And my kids agreed.
Raspberry Ice Cream
Yield: 1 liter
1-1/2 cups half-and-half
1-cup sugar for ice cream, plus 1/2 for berries purée (see below)
1-1/2 cups heavy cream
4 large egg yolks
4 cups whole raspberries (1-1/2 cups strained berries purée)
1 tbsp fresh lemon juice
To make the berries purée: pureed, strained, and mixed fresh whole raspberries with 1/2 cup sugar (or less, if your berries are very sweet)
Warm half-and-half and sugar in medium saucepan. Pour cream into large bowl and set mesh strainer over top.
In separate medium bowl, whisk together egg yolks. Slowly pour warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into saucepan. Stir mixture constantly over med heat with heatproof spatula, scraping bottom as you stir until mixture thickens and coats spatula. Pour custard through the strainer and stir into cream.
Mix in purée and lemon juice then stir until cool over ice bath. Chill thoroughly in fridge and churn ice cream according to ice cream maker’s instructions within 4 hours after making mixture (to preserve the fresh berry taste).
Adapted from David Lebovitz