Raspberry Ice Cream
This has to be the most delicious ice cream I have ever tasted and everybody that has tried it has agreed. I spent yesterday making large quantities of the stuff, as once friends tasted it they all put in an order for some next time I made it! It is also a great way to make use of a large crop, as I hate waste.
Makes about 1 litre
9oz raspberries, fresh or frozen
4oz caster sugar
6 egg yolks
300ml double cream
300ml full fat milk
If you are using an ice cream maker put it in the freezer 24 hours before you need to use it.
1.Put the raspberries and 2 tablespoons of the sugar in a pan over a low heat until the sugar dissolves and the raspberries start to soften. Allow to cool and then push the raspberries through a nylon sieve to remove the seeds (this can take a while but it is a shame not to get all the juice and pulp possible)
2. Put the egg yolks and sugar into a bowl and whisk together until pale and fluffy. Put the milk into a pan and gently bring it to just below boiling point, then take a tablespoon or so of the hot milk and mix it into the egg mixture, then slowly add the rest of the hot milk stirring continually (be careful at this stage as it is easy to scramble the eggs). Then place the mixture back into the pan and on a low heat, heat the mixture until it coats the back of a spoon, do not allow it to boil!
3. Place both the custard mixture and the raspberry puree in the fridge until cold, you can leave them overnight but they must be cold before going into the ice cream maker.
4. Once the custard and the raspberries are cold you can whip the double cream into a bowl and whisk until it has doubled in volume and can hold itself in soft peaks, don't over whisk it.
5. Fold the custard mix into the whipped cream until completely combined then stir in the raspberry puree. Pour the mixture into your ice cream maker and allow it to churn. Once the ice cream is starting to freeze and become more solid, decant into a freezer proof bowl and put into your freezer until required.
