Monday, July 5, 2010
Raspberry Ice Cream
When the temperature in the Central Valley of California reaches triple digit, there is nothing better than sweet, fruity ice cream in one's tummy. Nothing, I tell you! I was going to make green tea ice cream but the only place I know that sells macha green tea is closed. So, raspberry ice cream was made and the recipe was found at Annie's-Eats.com
Ice cream always starts with your heavenly heavy whipping cream! Let us start with 2 cups because they usually sell heavy whipping cream in pints or half-pints (a pint being 2 cups). The original recipe actually called for 1.5 cups of heavy whipping cream, but I did not want to waste the 0.5 cups, so I used the whole pint! I am a rebel, I know.
Pour this cream in a large bowl and place a strainer on top. Then move on to separate 4 egg yolks from the whites.
Whisk the egg yolks.
I know that summer is raspberry season but I was cheap so I got frozen ones instead. Fresh raspberries were not on sale. :( If you can spare a buck or two, get the fresh berries! Measure out about 2 cups of frozen/fresh raspberries.
By the way, the frozen berries are a great snack if you are too lazy to make ice cream. Throw them berries into a blender, add about 1/4 cup of cranberry juice (or water if you don't have that on hand).
Press puree and voila!
Now, warm up 1 cup of milk in a saucepan. Since I'm such a rebel and used 2 cups of heavy whipping cream, I only used 1 cup of milk (original recipe called for 1.5 cups of milk). Man, there has got to be a shorter way to say "heavy whipping cream." How about HWC? Meh, that doesn't look so appetizing. Maybe you can come up with a better and shorter way to say heavy whipping cream.
When the milk is warm, pour that into the egg yolks and stir.
Oh man, doesn't that look pretty?
Return the milk + eggs mixture back to the pan and put it on medium heat. Stir until the mixture starts to thicken and coats the spoon. Be careful not to overcook it or you will end up with egg + milk omelette instead.
Pour this mixture through the strainer into the heavy whipping cream bowl.
Then pour in 1 cup of sugar.
Stir well until the sugar is dissolved. Now for the final ingredient: add raspberry puree! Since I already used the cranberry juice at the beginning, I think it would be fine to skip the 1 teaspoon of lemon juice per the recipe.
Stir until there are no more large lumps of puree.
Pour all of those goodness into the ice cream maker and press the button or whatever the instructions that came with the machine tell you to do. In a bit, scoop out the end product, throw in some fresh or frozen raspberries on top and pat yourself on the back for a job well done.
2 cups of heavy whipping cream
4 egg yolks - whisked
2 cups of raspberries (puree)
1 cup of milk
1 cup of sugar
1/4 cup of cranberry juice or 1 tsp of lemon juice
Pour heavy whipping cream into a large bowl with a strainer.
Puree raspberries with cranberry juice.
Heat up milk in a sauce pan.
When milk is warm, pour milk into the bowl with whisked egg yolks.
Stir the milk and egg mixture and then return it to the pan.
Turn the heat to medium heat and keep stirring the eggs + milk mixture.
When the mixture is thick enough to coat the spoon, pour through the strainer into the bowl of heavy whipping cream.
Add the sugar and stir until dissolved.
Add raspberry puree and lemon juice if you did not use the cranberry juice at the beginning.
Stir until there are no more large lumps.
Then follow the manufacturer's instructions on your ice cream maker.
Two pints of ice cream of thanks to my sister for these photos. It's so much easier when there's someone to take photos for me. Here she is below. Isn't she adorable? She's single. You can date her and buy her fancy camera equipment and stuff.
I guess if you take photos of my food for me, I'll advertise your singleness. Hah!