Raspberry Ice Cream

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(Way back in the day) When I was pregnant with Sugar, there was a little ice cream shop walking distance from our home that made the most delicious home-churned ice cream. Locally sourced cream. All natural ingredients. Real fruit. My absolute favorite was a toe-curling Mountain Blackberry. Unadulterated vanilla ice cream + whole fresh blackberries = nirvana.

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Unfortunately, the ice cream store has since shut down, nothing left but the giant plaster of paris cow with it’s oft-ignored sign: PLEASE DO NOT CLIMB ME. No more Mountain Blackberry. No more ice cream-induced nirvana. So sad.

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Ever since, I have been on a mission. I needed to make the most perfect, pure, unadulterated vanilla ice cream and then mix in a hefty handful of whole, ripe berries. And finally, I’ve found nirvana. I’m jotting it down here so I can come back and visit whenever there’s fresh cream and fruit about the place…and I’m sharing it here, so you can have yourself a little scoop o’ heaven.

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This recipe is for raspberry ice cream, but you could mix in just about any fresh fruit. I’m already imagining peaches…strawberries…and of course, the original blackberry. Ooh… and marionberries get ripe this coming month round about these parts. I might have to get me some of those…

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Raspberry Ice Cream
The Humble Baker @ Baking Humble Pie

Makes about 1 quart of ice cream.

Print recipe here.

2 1/2 cups heavy whipping cream
1/2 cup milk
2/3 cup sugar (I use natural cane; if yours is refined, cut it back by a tablespoon)
6 egg yolks
2 teaspoons vanilla extract
1 heaping cup fresh raspberries (or diced peaches, or blackberries, or…)

Prepare an ice water bath large enough to hold a quart-size measuring cup (the kind that pours), or a similar-sized bowl.

In a medium saucepan, over medium-high heat, combine the cream, milk, and sugar, stirring frequently until sugar is completely dissolved and mixture is bubbling and frothing, about 12 minutes.

Stir 1 cup cream mixture into yolks, whisking constantly. Stir yolk mixture back into saucepan with remaining cream mixture, and cook about 2 minutes over medium-low heat, until it coats the back of a spoon.

Remove from heat. Stir in vanilla. Pour the ice cream batter into a 4-cup glass measuring cup (or similar size bowl) and place the bowl in the ice water bath, taking care not to get any water into the ice cream. Cool 15 minutes, then cover with cling wrap, pressing wrap onto the surface of the batter to prevent a skin from forming. Refrigerate for at least 6 hours or up to overnight.

Pour into running ice cream maker. Add raspberries. When ice cream is finished according to manufacturer’s instruction, scrape it into a freezer-safe container and freeze for at least 6 hours. (Will keep in freezer 1 week.)

Serve in big scoops, topped with more ruby-ripe raspberries.

Print recipe here.

Sweetness + grace,

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