Raspberry Ice Cream
NOTE: Unlike
strawberries, raspberries do not really add any bulk to ice cream.
The macerated berries are pushed through a fine-mesh strainer to
remove the seeds, and the berry liquid is then stirred into a basic
custard for a brightly colored and flavored ice
cream.
11/2 cups whole milk
11/2 cups heavy cream
7/8 cup sugar
4 large egg yolks
2 cups raspberries
1 teaspoon vanilla extract
INSTRUCTIONS:
Follow Master Recipe instructions for Vanilla Ice Cream. While custard is chilling, sprinkle berries with remaining 2 tablespoons sugar and vanilla extract. Crush fruit lightly with potato masher (see figure 23) and refrigerate at least 1 hour to macerate. When fruit has softened, pour into fine-mesh strainer and press on solids to extract as much liquid as possible (see figure 24). Discard seeds and stir strained puree into chilled custard. Churn as directed.
VARIATION:
For Blackberry Ice Cream, replace raspberries with 2 cups blackberries.