Directions:
- Purée raspberries and syrup with lemon juice in a food processor, then force through a sieve into a bowl, pressing hard on and discarding solids.
- Whisk together sugar and cornstarch in a bowl, then whisk in milk, yolks, and a pinch of salt. Cook custard in a 2 1/2- to 3-quart heavy saucepan over moderate heat, whisking, until it just reaches a boil, then reduce heat and simmer, whisking, 1 minute. (Custard will look curdled.) Pour custard through a fine sieve into a bowl, then stir in vanilla and cool, stirring occasionally.
- Stir berry purée and cream into custard and chill, covered, until cold, at least 2 hours.
- Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.
- Cooks' note: Ice cream keeps 1 week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 966.62 Kcal (4047 kJ) | ||
| Calories from fat | 489.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.4g | 84% | |
|---|---|---|---|
| Cholesterol | 542.53mg | 181% | |
| Sodium | 319.68mg | 13% | |
| Potassium | 772.39mg | 16% | |
| Total Carbs | 97.44g | 32% | |
| Sugars | 85.89g | 344% | |
| Dietary Fiber | 1.74g | 7% | |
| Protein | 25.15g | 50% | |
| Vitamin C | 10.3mg | 17% | |
| Iron | 2mg | 11% | |
| Calcium | 515.3mg | 52% | |
| Amount Per 100 g | |||
| Calories | 146.87 Kcal (615 kJ) | ||
| Calories from fat | 74.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.27g | 84% | |
|---|---|---|---|
| Cholesterol | 82.43mg | 181% | |
| Sodium | 48.57mg | 13% | |
| Potassium | 117.36mg | 16% | |
| Total Carbs | 14.81g | 32% | |
| Sugars | 13.05g | 344% | |
| Dietary Fiber | 0.26g | 7% | |
| Protein | 3.82g | 50% | |
| Vitamin C | 1.6mg | 17% | |
| Iron | 0.3mg | 11% | |
| Calcium | 78.3mg | 52% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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