Raspberry Ice Cream

Name: Raspberry Ice Cream
Yield: makes about 1 quart (1 liter)
Ingredients: 1 1/2 cups (375 ml) half-and-half; 1 cup (200 g) sugar; 1 1/2 cups (375 ml) heavy cream; 4 large egg yolks; 1 1/2 cups (375 ml) strained raspberry purée; 1 tablespoon freshly squeezed lemon juice

December 9, 2011

Raspberry ice cream is one of life’s most unabashed luxuries. I prefer to strain out the seeds, which interfere with the sublime smoothness and pleasure of this ice cream. To do this, purée the raspberries in a food processor, then press them through a mesh strainer with a flexible rubber spatula, or use a food mill. This recipe requires 1 1/2 cups (375 ml) of purée, so you’ll need to begin with about 6 cups (750 g) of fresh or frozen raspberries.

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