We received a Kitchenaid mixer and ice cream attachment for a wedding present this past September. Soon after, my apartment had turned into a full on ice cream shop, always a freezer full of various flavors. I made pumpkin ice cream, peppermint ice cream, dark chocolate ice cream, maple walnut ice cream, cinnamon ice cream. We claimed each one to be the best. Then I had to start unbuttoning my pants every time I sat down. The ice cream attachment had to be put away and hasn’t come out until now.
Today is my husband, Jolian’s, birthday. When I asked him what kind of cake he wanted this year, he requested raspberry ice cream instead. Really he wanted black cherry ice cream, but black cherries haven’t arrived in the markets here yet. Raspberry was his next choice. I was happy to have another use for berries, and to be honest, I was thrilled to be reunited with my friend, the ice cream attachment. I had missed her. Hopefully I can show more restraint this time around.
For a recipe I turned to David Lebovitz’s The Perfect Scoop, which is a must have for ice cream makers. You can check out some of his ice cream recipes here. The book explains how to make both French-style ice creams, which begin with a custard made with egg yolks and are a bit richer and creamier, and Philadelphia-style, which are made without egg yolks and are a bit firmer. I always choose French-style because richer and creamier equals better in my book. David also shares his recipes for frozen yogurt, granitas, sorbets and sherbets, but I have never been able to get past the ice creams. There are so many different flavors I want to try.
The raspberry ice cream turned out beautifully. The perfect combination of sweet and tart. Jolian has claimed it his new favorite. Turning 30 is rough, but hopefully delicious ice cream will soften the blow. Happy Birthday, old man. Glad you have finally joined me in the thirties!
Raspberry Ice Cream
From David Lebovitz’s The Perfect Scoop
- 1 1/2 cups half-and-half
- 1 cup sugar
- 1 1/2 cups heavy cream
- 4 large egg yolks
- 1 1/2 cups strained raspberry puree
- 1 tablespoon freshly squeezed lemon juice
To make raspberry puree: Puree 6 cups of raspberries in a food processor, then press them through a mesh strainer with a flexible rubber spatula, or use a food mill.
Warm the half-and-half and sugar in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer over the top.
In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Mix in the raspberry puree and lemon juice, then stir until cool over an ice bath.
Chill thoroughly in the refrigerator, but to preserve the fresh raspberry taste, churn the ice cream within 4 hours after making the mixture.
MAKES ABOUT 1 QUART