CookEat Recipe
Preserved Raspberry Ice Cream
Smooth raspberry ice cream made with preserved berries strained into a cooked vanilla custard.
Method
Steps
Step 1
Mix six pasteurized egg yolks with eight ounces of icing sugar for about five minutes. In another pan, bring one pint of pasteurized cream and one pint of pasteurized milk with a split vanilla pod just to a boil.
Step 2
Pour the hot dairy gradually into the yolks and sugar, stirring continuously. Heat gently while stirring for about five minutes until the custard thickens and coats a spoon, without boiling. Use commercially pasteurized yolks suitable for gently cooked preparations. Remove the vanilla pod.
Step 3
Take the cooked custard off the heat. Measure half a pint of commercially preserved raspberries with their syrup, then press them through a fine sieve directly into the warm custard. Mix well, then strain the entire mixture through a clean conical or fine-mesh strainer into a clean bowl.
Step 4
Cool promptly in a clean bowl over ice water, keeping bath water out, and refrigerate at 40°F or below until thoroughly cold. Churn according to the ice-cream maker instructions, working in batches if needed, and freeze until firm enough to scoop. Serve cold.
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