We recently made a tangy and creamy batch of raspberry ice cream. I’ve gotten into the habit of doing raspberry as a sorbet, so this was an interesting and thoroughly enjoyable return to a recipe I haven’t done in a long time.
For the half-gallon freezer:
- a large punnet of raspberries
- 600 ml of double cream
- 1 egg + 1 egg yolk
- 1 cup (225g) sugar
I followed the same approach I use when making strawberry ice cream, except you need to sieve the raspberry purée to remove the seeds. I actually just mashed the raspberries through the sieve until I had close to a litre of liquid raspberry.
In a separate bowl, beat the eggs and sugar and then stir in the cream. Combine the raspberries with the cream mix and away you go to the White Mountain.
Fifteen minutes of cranking later and we had a superbly smooth and creamy raspberry ice cream. The raspberries were sharp and balanced the cream beautifully.
Special thanks to the lovely folks at East Neuk Outdoors who provided the inspiration, ingredients, music, and lovely setting in Anstruther, where we enjoyed the ice cream under the stars.
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