CookEat Recipe
Raspberry Ice Cream
Raspberry Ice Cream Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1978. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use safe cold fruit handling and No42 egg-custard endpoint; alcohol is a declared source ingredient. Limites : Raspberry sieve loss, parent finished batch yield and freezer overrun unprinted.
Method
Steps
Step 1
Make No42 once: heat milk, cream and vanilla; temper into six yolks beaten with sugar, stir gently to a verified 74°C without boiling, strain and cool promptly to ≤4°C. Keep this single chilled custard batch for the next step; do not churn a separate plain batch.
Step 2
Press one pint clean raspberries through sieve and measure recovered purée. Use the ONE No42 vanilla custard batch already safely cooked, strained and chilled in step1; add recovered raspberry purée and two tablespoons Swiss kirsch TO THE FREEZER before churning. Freeze safely and serve measured output; do not prepare a second plain No42 batch.
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