This Raspberry Ice-Cream is beautiful on its own but also makes a fantastic addition to so many desserts. This is especially true if, like me, you’re not totally sold on heavy, chocolaty desserts. Don’t get me wrong, I could eat piles of chocolate or chocolaty anything at any time of the day, usually with a cup of tea, but after one or two other courses, I’d prefer something fruity and light. While no ice-cream worth its salt can claim to be low-calorie, you know exactly what’s going into this raspberry ice-cream, just 6 ingredients! Some of which may not be super healthy but they are all natural and you can already spell them. Whereas even the shop-bought ice-creams with the most natural, life-affirming names have ingredients lists that read like a Marie Curie’s shopping list, and look how she turned out! Case and point, the impossibly charming sounding Hazel Brook Farm Ice-Cream, or HB to you and me. Yes, we all cut our teeth on it and yes, I might sound on the snobby side when I say it is from hell. Their “vanilla” ice-cream is whiter that white when ice-cream, made with milk, cream and egg yolks should be a darker creamy/yellowy colour, and that’s before the dark vanilla is added! There has to be some whitener in there. So I hold my hands up and admit that I am a snob but, seriously, why does ice-cream need preservatives when it’s kept in the freezer and freezing anything will preserve it without chemicals?
- 300g raspberries
- juice from half a lemon
- 500ml milk
- 250ml cream
- 4 egg yolks
- 250g caster sugar
- Blitz together the raspberries and lemon juice with a hand blender or food processor.
- Pass the mixture through a sieve and place it over a medium low heat to simmer and reduce.
- Add the milk and cream to another saucepan and place over a medium low heat to come to a simmer but don't allow it to boil.
- In the meantime, whisk your egg yolks together until they are combined but not aerated.
- Add the sugar to the yolks and whisk until incorporated and the eggs are pale in colour.
- Once the milk and cream start to simmer, pour it bit by bit into the yolks and sugar, whisking in each bit before adding the next.
- Once the milk and cream are incorporated, pour the mixture back into the saucepan and return to a medium heat and stir with a wooden spoon.
- By now the raspberry puree should have reduced so add it to the milk and cream.
- Stir for 20 minutes to a half and hour or until the custard has thickened enough to coat the back of a wooden spoon.
- Then take it off the heat to come to room temperature. This will happen fasted if you sit the saucepan in a sink of cold water.
- Once room temperature, pour into a freezer proof container and place in the freezer for an hour or two or until the custard begins to turn icy.
- Then take it out and blitz it in a blender or food processor the break up any ice crystals.
- Pour it back into the freezer proof container and return to the freezer. freeze and blitz the ice-cream another 2 times before you return it to the freezer to freeze for at least 4 hours or overnight.