Ingredients
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Custard
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1½ cups (354 ml) whole Milk
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½ cup (118 ml) canned evaporated Milk
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4 large Egg
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¾ cup (150 g) Sugar
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3 tablespoons Cornstarch
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¼ teaspoon Kosher Salt
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1½ cups (336 g) Creme Fraiche
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Fruit Puree
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2½ cups (313 g) fresh black or red Raspberries
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1 cup (200 g) Sugar
Directions
Steps
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1
Done
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Make the CustardFill a large bowl with ice cubes and cold water and set a clean medium-size bowl inside it. Have a fine-mesh strainer handy. |
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2
Done
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Heat the whole milk and evaporated milk in a large saucepan over medium heat until the mixture is hot to the touch and steam rises from the surface, about 7 minutes. Do not boil it. |
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3
Done
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In a separate bowl, combine the egg yolks, sugar, cornstarch, and salt. Pour ¼ cup of the hot milk mixture into the egg mixture and whisk. Add the rest of the milk mixture and mix to combine, then return to the large saucepan. Cook, stirring constantly, over medium-low heat until a silky custard forms and coats the back of a spoon, about 4 minutes. Make sure to scrape the bottom of the pan frequently. |
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4
Done
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Strain the custard into the bowl inside the prepared ice bath. Stir the custard to cool it to 40°F, until it is very cold. Alternately you can cool the custard to room temperature and refrigerate it overnight or for at least 6 hours before continuing. Place the custard in the refrigerator while you make the puree. |
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5
Done
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Make the PureePrepare another ice bath. Empty the ice and water from the large bowl and refill it with fresh ice cubes and cold water. Set a clean bowl inside it. |
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6
Done
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Place 2 cups of the black raspberries in a blender and puree. Strain the puree through a fine-mesh strainer into a small saucepan. Add the sugar to the saucepan and bring the mixture to a boil over medium heat. Add the remaining whole berries and boil for 1 minute more. Remove from the heat and transfer the mixture to the bowl inside the ice bath. Cool the puree until it is very cold, about 40°F. Whisk in the crème fraiche. |
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7
Done
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Add the fruit puree to the custard and transfer to the bowl of a 2-quart-capacity ice cream maker. Freeze according to the manufacturer’s instructions. Transfer the ice cream to an airtight container and chill it in the freezer for at least 4 to 5 hours before serving. |
