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Prep Time: 30 Minutes Cook Time: 210 Minutes |
Ready In: 240 Minutes Servings: 1 |
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This recipe is an accompaniment for Individual Chocolate Raspberry Baked Alaskas . This recipe will yield more than you need for the baked Alaskas, but who would mind a little extra ice cream in the house? Ingredients:
2 (10-ounce) boxes frozen raspberries in heavy syrup, thawed |
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. 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.
2. 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.
3. Stir berry purée and cream into custard and chill, covered, until cold, at least 2 hours.
4. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.
5. Cooks' note: Ice cream keeps 1 week.
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