For Father's day Ethan requested homemade Raspberry ice cream. I'll admit I was a little skeptical that it would turn out, mainly because of all the seeds. But since the seeds are such nutritional powerhouses I didn't want to strain them out, so on I went. The finished product exceeded both of our expectations, it was phenomenal! So creamy and the perfect amount of raspberry, I didn't even end up noticing the seeds much at all. Try it, I promise you'll love it! Leave a comment and let me know how it turned out.
Homemade Raspberry Ice Cream
1 1/2 cups organic or raw whole milk
1 1/2 cups organic or raw cream
3/4 cup organic sugar
2 tsp. vanilla extract
4 organic egg yolks
2 cups organic raspberries (fresh or frozen)
Heat milk, cream and 1/2c sugar in a medium saucepan over medium heat. Stir occasionally until steam comes off the milk (about 175 degrees - do not boil) about 5 minutes.
Meanwhile whisk the yolks and remaining 1/4 cup sugar in a medium bowl until combined and pale yellow. Whisk some of the hot milk mixture into the egg mixture 1/2 cup at a time until combined. Whisk the egg - milk mixture back into the milk in the pan; set over medium heat and cook stirring constantly with a wooden spoon until steam appears, foam subsides and the mixture is slightly thickened (about 180-185). DO NOT BOIL or you'll have scrambled eggs in your ice cream! Place in a clean bowl, add raspberries and blend using an immersion blender for 1 minute. Let cool at room temperature for about an hour, then transfer to fridge for 3-24 hours.
When your mixture is cool, stir in the vanilla extract and add in a handful of fresh or frozen raspberries. Pour into ice cream canister and follow the directions on your ice-cream maker, until the mixture is soft serve. You can eat it all then or put it in an airtight container and freeze until firm (about 2 hours) and then dig in.
*this recipe was adapted from Cooks Illustrated.