1 1/2 cups half-and-half (I used whole milk this time and it turned out great)
1 cup sugar
1 ½ cups heavy cream
4 large egg yolks
1 ½ cups strained raspberry puree (from approximately six cups of fresh or frozen raspberries)
1 tablespoon freshly squeezed lemon juice
1/3 cup chopped bittersweet chocolate

Blend the raspberries in a food processor, and then press the puree through a mesh strainer (note: this is a bit messy and I had to rinse the strainer a couple times in the process). Prepare an ice bath in a large bowl. Pour milk or half-and-half into a medium saucepan over medium-low heat to warm. Pour the cream in a large bowl and set a mesh strainer on top of the bowl. In a separate bowl, whisk the eggs and (still whisking) slowly pour the warmed milk over the yolks. Pour the egg yolk mixture back in the saucepan.

Using a heatproof spatula, keep stirring the egg yolk mixture over medium heat until the spatula is coated with the thickened mixture. (Note: The Perfect Scoop has a very helpful section on basic custard-making and also custard recovery.) Next, stir the custard into the cream after pouring through the mesh strainer, then add the lemon juice and raspberry puree, mixing until cool over the ice bath.

Chill the mixture thoroughly in the refrigerator, but in order to preserve the fresh raspberry taste, churn in your ice cream maker within four hours. Five minutes before it should be done according to the manufacturer’s instructions, add in the chocolate.

4 Comments so far
  1. ARUNA said

    June 25, 2009 at 8:08 AM

    wow ths sounds good, i would try the recipe!!!

  2. Hari Chandana said

    June 29, 2009 at 9:27 AM

    Wow..Lovely recipe..thanx for sharing :)

  3. Rush said

    July 2, 2009 at 2:54 PM

    love icecream..missin the fotos!!

  4. Megha Chhatbar said

    July 7, 2009 at 12:58 AM

    Hey Ramya, your "Photography and Me!" blog is not taking comments! I simply appreciate the photographs in there; very beautiful. Which places?

    Graphite Pencil Drawing: Landscape

Post a Comment