Nick is in charge of the weekly ice cream flavor. It was raspberry for this week. He said it was not as good as the chocolate but he has a scoop of raspberry with a scoop of the chocolate covered in hard shell.
Raspberry Ice Cream
1 pt fresh raspberries
2 large eggs
1 1/2 cup sugar, divided
2 cups heavy cream
1/2 lemon, juiced
2 large eggs
1 1/2 cup sugar, divided
2 cups heavy cream
1/2 lemon, juiced
1 cup milk
Toss the raspberries, 3/4 cup sugar, and the lemon juice together in a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes. Whisk the eggs in a mixing bowl until light and fluffy.. Whisk in thr remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended. Pour in the heavy cream and milk. Whisk to blend. Drain the juice from the raspberries into the cream mixture and blend. Mash the raspberries until pureed. Stir them into the cream mixture. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes 1 generous quart.
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