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.

INGREDIENTS

• 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.

Cooks’ note:
• Ice cream keeps 1 week.

Tags: Cream, Ice, Raspberry, Recipe