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This recipe for RASPBERRY ICE CREAM, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, April 13, 2009


2 (1O-oz) boxes frozen raspberries in heavy syrup, thawed
2 teaspoons fresh lemon juice
1/2 cup sugar
1 1/2 teaspoons cornstarch
1 1/4 cups whole milk
2 large egg yolks
1/4 teaspoon vanilla
1 cup chilled heavy cream
Special equipment: an ice cream maker

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.




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