This ice cream is just waiting for the juicy, red berries that burden the vines on the perimeter of the garden. Of all of the purchases I’ve made for the garden over the years, these have been the most rewarding. They are an everbearing variety (don’t ask me what kind, I’ve completely lost track) and continue to give fruit right through light frosts. Even when we are done sailing and on shore in the fall, we are able to still enjoy these gorgeous bursts of summer.
As the girls are drinking less milk recently, we are finding ourselves with an abundance of milk. It has me making cheese, yogurt and, oh darn, ice cream. I’m finding that there are two ways to avoid those annoying crystals that form in homemade ice cream that is not eaten right away, but frozen to be doled out judiciously instead of devoured in one sitting (although there’s nothing wrong with that!).
The first is to add alcohol either vodka to avoid any flavor, or some sort of liqueur to add flavor. Several tablespoons seems to work. The second is to make a simple syrup which is usually 1 part sugar to 3 parts water. I found that in this recipe, dissolving the sugar with the fruit was enough without any further steps.
I used one part heavy cream to two parts milk to make sure to have that lovely mouth feel without too much fat – and of course to use up more milk.
Raspberry Ice Cream
1 pint fresh raspberries
2 tablespoons lemon juice
1 cup sugar
2 eggs
2 cups whole milk
1 cup heavy cream
Combine raspberries, lemon juice and sugar in a small bowl and let sit for one hour or until the sugar has dissolved and the berries have juiced out. Add the rest of the ingredients and follow the instructions on your ice cream maker. Enjoy right away or freeze in an airtight container for later.
Annie
Lickin’ my dasher clean
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