 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
Can use fresh summer berries or frozen Ingredients:
1 1/2 cups fresh raspberries (or 12 oz. frozen raspberries, thawed, all juice reserved) |
1 tablespoon lemon juice |
1/4 teaspoon salt |
1 3/4 cups whole milk |
1/2 cup sugar |
1/4 cup light corn syrup |
Directions:
1. Put raspberries, lemon juice, and salt in a large blender; blend until smooth, scraping down the sides of the canister as necessary; set aside.
2. Warm 1 cup of the milk in a medium saucepan over low heat; stir in the sugar and corn syrup until dissolved.
3. Pour into the blender with the raspberry puree, add the remaining 3/4 cup milk, and blend until fairly smooth.
4. Strain through a fine-mesh sieve into a bowl, gently pressing the mass against the mesh with the back of a wooden spoon to extract as much of the liquid as possible while leaving the seeds behind.
5. Refrigerate until cold, about 4 hours or overnight.
6. Whisk the mixture, then freeze in your ice cream maker according to manufacturer's directions.
7. Serve at once-or transfer to a freezer container, seal tightly, and store in the freezer for up to 1 month; soften at room temperature for 5 minutes before serving.
|
|