B4U Recipes - Raspberry Ice Cream

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Raspberry Ice Cream

2 (10 ounce) boxes frozen raspberries, thawed (in heavy syrup)
2 teaspoons fresh lemon juice
1/2 cup sugar
11/2 teaspoons cornstarch
11/4 cups whole milk
2 large egg yolks
1/4 teaspoon vanilla
1 cup chilled heavy cream

Directions ::..

Another recipe clipped from an unknown magazine. Cooking time is cooling and freezing time.

1. Puree raspberries and syrup with lemon juice in a food processor; then force through a sieve into a bowl, pressing hard on and then discarding the solids.

2. Whisk together sugar and cornstarch in a bowl. Then whisk in milk, yolks, and a pinch of salt. Cook custard mix in a 2 1/2-3 quart heavy saucepan over moderate heat, whisking until it just reaches a boil. Reduce heat and simmer for 1 minute, whisking continuously (custard will look curdled).

3. Pour custard through fine sieve into a bowl. Stir in vanilla and cool, stirring occasionally.

4. Stir berry puree and cream into custard and chill, covered, until cold (at least 2 hours).

5. Freeze in ice cream maker, following manufacturers instructions. Transfer to an air tight container and put in freezer to harden.

6. Note: Ice cream keeps about 1 week.