This recipe is an accompaniment for Individual Chocolate Raspberry Baked Alaskas.
This recipe will yield more than you need for the baked Alaskas, but who would mind a little extra ice cream in the house?
Active time: 30 min Start to finish: 4 hr
Makes about 1 1/2 quarts.
- 2(10-oz) boxes frozen raspberries in heavy syrup, thawed
- 2teaspoons fresh lemon juice
- 1/2cup sugar
- 1 1/2teaspoons cornstarch
- 1 1/4cups whole milk
- 2large egg yolks
- 1/4teaspoon vanilla
- 1cup chilled heavy creamspecial equipment:an ice cream maker
DIRECTIONS Purée raspberries and syrup with lemon juice in a food processor, then force through a sieve into a bowl, pressing hard on and discarding solids.
Whisk together sugar and cornstarch in a bowl, then whisk in milk, yolks, and a pinch of salt. Cook custard in a 2 1/2- to 3-quart heavy saucepan over moderate heat, whisking, until it just reaches a boil, then reduce heat and simmer, whisking, 1 minute. (Custard will look curdled.) Pour custard through a fine sieve into a bowl, then stir in vanilla and cool, stirring occasionally.
Stir berry purée and cream into custard and chill, covered, until cold, at least 2 hours.
Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.
• Ice cream keeps 1 week.