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Prep Time: 30 Minutes Cook Time: 210 Minutes |
Ready In: 240 Minutes Servings: 4 |
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Another recipe clipped from an unknown magazine. Cooking time is cooling and freezing time. Ingredients:
2 (10 ounce) boxes frozen raspberries, thawed (in heavy syrup) |
2 teaspoons fresh lemon juice |
1/2 cup sugar |
1 1/2 teaspoons cornstarch |
1 1/4 cups whole milk |
2 large egg yolks |
1/4 teaspoon vanilla |
1 cup chilled heavy cream |
Directions:
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.
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