Ingredients
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2 cups (145 g) fresh or frozen and thawed Raspberries
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2 cups (475 ml) Half-and-Half
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1 cup (240 ml) full-fat Cream
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1 teaspoon real Vanilla Extract
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4 Egg
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1 cup (200 g) Sugar
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Pinch of Kosher Salt
Directions
The addition of egg yolks in a classic crème-anglaise custard-ice-cream base give this traditional ice cream a silky smooth texture and the mashed raspberries proffer a pretty pink blush. Appealing chunks of fruit float through the cream just begging for the next spoonful.
Steps
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1
Done
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Gently mash the berries with a manual masher in a medium bowl and set aside. Combine the half-and-half, cream, and vanilla in a medium saucepan. Bring to a simmer over medium-high heat. |
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2
Done
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Meanwhile, combine the egg yolks and sugar in a large bowl. Whisk until lemony colored and lightened, about 2 minutes. When the cream mixture is just simmering, stream into the egg yolks and sugar, whisking constantly until combined. Return the cream and egg mixture to the same saucepan. Cook, whisking constantly over medium-low heat, until the large bubbles on top disappear and the custard clings to the back of a wooden spoon. |
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3
Done
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Pour the mixture into a large bowl and stir in the mashed raspberries while still warm. Cover and chill, at least 2 hours or overnight. Pour into an ice cream maker and freeze according to the manufacturer’s directions. Garnish with fresh raspberries to serve. |
