It might be a little bit early in the season for me to be pulling out my ice cream maker considering there was still snow on the ground a couple of days ago. However, I'm going to argue that every season is ice cream season especially when it comes to delicious home made ice cream.
I've had these raspberries in my freezer since I picked them last summer. Every time I opened the freezer I could practically hear them begging me to stop making them into healthy breakfast shakes and use them in a batch of sweet and tart creamy raspberry ice cream instead.
Who am I to ignore the cries of my freezer raspberries?
Raspberries have a lot of seeds so before they can be added to the ice cream they need to be pureed and then strained/stirred through a sieve. It's an extra step that's worth it because the ice cream's silky texture is better when it's not interrupted by having to pick little seeds out of your teeth.
For the ice cream recipe I started with the vanilla base that I always use and then modified it to take into account the tartness of the raspberry puree. I upped the whipping cream by a 1/2 cup and increased the amount of sugar just enough so that the raspberries still have a bit of tang but no sourness.
The vanilla custard base is made first and cooked on the stove until it thickens slightly. The raspberry is then stirred in after which keeps it fresher tasting than if they were cooked together initially. The raspberry custard goes into the fridge until it's chilled completely so that it can freeze properly.
When I was growing up in Kelowna we had a ton of raspberry bushes and my mom used to make us the most delicious raspberry ice cream. The ice cream maker we had was a bright red one that you had to crank by hand and we would take turns doing it.
It's a good memory but I have to say that pressing the "on" button on my ice cream maker now is much much easier. The ice cream maker goes whirrr...
The ice cream is like soft serve when it's straight from the ice cream maker. To make it into scooping consistency I just spread it into a tupperware container and stick it in the freezer for a few hours.
The extra whipping cream makes this ice cream incredibly smooth and rich. When I make vanilla ice cream I use less whipping cream but with the tart raspberry puree the extra richness works well with the berry flavor.
Raspberry Ice Cream
Note: This makes enough ice cream that I usually have enough to freeze it in two batches. If you don't need that much ice cream or don't have a second frozen bowl for your ice cream maker then make a half-recipe instead.
2 cups whipping cream
2 cups whole milk
2 tsp vanilla extract
1 1/3 cup sugar
pinch of salt
2 cups of strained raspberry puree (It took a little over 5 cups of frozen raspberries to make this much puree for me) See tips below.
1. Combine milk, cream, 1 cup sugar , vanilla and the salt in a heavy bottomed sauce pan. Heat until almost boiling and then remove from heat.
2. In a separate bowl whisk or use a mixer to beat the eggs and remaining 1/3 cup sugar until it reaches the ribbon stage
3. While still whisking/beating pour the warm milk into the eggs and beat until combine. Pour the egg milk mixture back into the clean pot and heat over medium until the mixture thickens while stirring constantly. This takes a little over ten minutes
4. Take the custard off the heat and stir in the raspberry puree.
5. Chill custard in fridge with plastic wrap placed directly on the surface to prevent a skin from forming. I like to chill mine over night. Then churn in an ice cream maker and either enjoy it as a soft serve ice cream right away or put it in your freezer to firm up and enjoy as scoops of ice cream.
Tips: To make the puree I blend the (thawed) raspberries with a stick blender and then stir them in a sieve until just the seeds are left. Its better to err on the side of ending up with more puree than you need for the recipe because you can always freeze the remaining puree in ice cube trays to throw into other recipes or into glasses of sprite (yum!).