Raspberry Ice Cream (Print Version)
# Ingredients:
01 -
2/3 cup organic cane sugar
02 -
6 egg yolks
03 -
2 cups heavy cream
04 -
12 ounces frozen raspberries
05 -
2 tsp vanilla extract
06 -
1 tbsp freshly squeezed lemon juice
07 -
1/4 tsp sea salt, or to taste
# Instructions:
01 -
Stir the egg yolks with the sugar until a smooth paste forms. Add the heavy cream and cook over medium heat, stirring constantly until the custard lightly thickens but doesn't come to a boil.
02 -
Add the frozen raspberries immediately to cool down the custard and prevent overcooking. Stir to combine, then add the vanilla, lemon juice, and sea salt.
03 -
Lightly blend the custard in a blender until smooth but not enough to completely break down the raspberry seeds.
04 -
Pour the raspberry custard through a fine mesh sieve to remove the raspberry seeds. Refrigerate the custard until thoroughly chilled, 2-4 hours or overnight.
05 -
Freeze the ice cream custard in your ice cream machine according to the manufacturer's instructions.
06 -
The ice cream is done when you can scoop out a small amount on a spoon and it doesn't fall right off. Serve immediately for a soft-serve texture, or freeze for 4+ hours for a firmer consistency.
# Notes:
01 -
The raspberry seeds can be strained out completely for a smoother texture or partially left in for added character.
02 -
Allow the ice cream to sit at room temperature for 5-10 minutes before serving if frozen solid.