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Raspberry Ice Cream

I love raspberries. Looooooooooooooooooove. I can’t get enough of them. They’re sweet, but not overly so with a nice tartness. Oh how I love tartness. This raspberry ice cream comes from David Lebovitz’s book The Perfect Scoop where he says that raspberry ice cream one of life’s best luxuries.

I have to agree. This ice cream is the most luscious creamy ice cream ever. I think it comes more from the Manufacturing Cream which is like heavy cream but on steroids. Heavy cream has about 35% fat where manufacturing cream has about 60%.  I adapted Mr.  Lebovitz’s recipe buy using only the manufacturing cream, which definitely made the ice cream VERY smooth and satiny, but I think it also dulled the raspberry flavor. I had to add about double the raspberry puree and some raspberry extract that I happened to have on hand to make the raspberry flavor more pronounced.

That said, I think I’ll stick to the heavy cream/whole milk mixture that Mr. Lebovitz gives in the book. I think with the lower fat content the flavor of the raspberries would shine through better.

Although I think the manufacturing cream would make an AWESOME vanilla ice cream, since its not really competing for other flavors.

The ice cream has to set out for a little while so you can scoop it without breaking your spoon, because who actually scoops it into a bowl? I got about five pints out of the recipe, but I think that’s only because of how much raspberry puree I added. I gave away two pints to my friends Jacque and Jordann, and Jordann ate her pint in about 24 hours. Its that good. So watch yourself. It’ll force you to eat it.

Raspberry Ice Cream

Makes about 1 quart – Adapted from David Lebovitz’s The Perfect Scoop
 
Below is the recipe for the ice cream I made, I’ll put in italics what is actually in The Perfect scoop. The biggest difference between the two is the kind of cream and the amount of raspberry puree and the addition of raspberry extract.

3 cups manufacturing cream (or 1 1/2 cups half and half and 1 1/2 cups heavy cream)

1 cup sugar

4 large egg yokes, lightly whisked to break up the egg yokes

3/4cups strained raspberry puree (or 1 1/2 cups strained raspberry puree)

1 tablespoon lemon juice

1 teaspoon raspberry extract

Warm the sugar and manufacturing cream and sugar together in a medium saucepan. Or warm the half and half and sugar together and place the cream in a large bowl with a strainer placed over it.

Add about one cup of the warmed cream and sugar mixture to the whisked egg yolks stirring constantly so you don’t get scrambled eggs. Pour the egg/cream mixture back into the pot and continue to cook until the mixture reaches 170, or until the mixture coats the back of the spoon, stirring constantly.

Pour the custard through the strainer, just in case you scrambled some eggs, and add 3 cups strained raspberry puree and add the lemon juice. Chill over an ice bath, stirring  until cool. Taste the mixture to make sure it’s raspberry enough for you. If not add the raspberry extract and the last cup of puree.

Churn within 4 hours of making the mixture and chilling it thoroughly.

Eat as soft serve, or if you possess this thing called patience wait until it’s frozen. Silliness.

Dan at The Gourmetro commented with this variation:

2.5 cups heavy cream

1/2 cup 2 percent (using what’s here…);

1 3/4 cups raspberry puree; no raspberry extract

sugar and lemon as noted.

Chopped 4 oz 70% dark chocolate and stirred in after freezing.

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