So, what I'm saying is, I might continue to be a less-than-my-best blogging self for a little longer. I fully intend to continue to share my favorite recipes once I'm settled and have a handle on my new life and job, but I'm guessing that's going to take a few weeks (or months?).
And now . . . raspberry ice cream.
Most summers I go berry picking with my sisters. Sadly, I didn't go this year, but I did purchase some fresh raspberries from a local farmers market. When I have fresh raspberries, I like to put them to good use by making this scrumptious ice cream.
Now, let's start off by talking ice cream makers/machines/freezers. There are lots of options out there and which one you use doesn't really matter as long as you know how to work it properly. I have a KitchenAid ice cream bowl attachment. It's a bowl that you freeze and use on your KitchenAid mixer. I like it because I don't have to store a whole additional appliance. I just always keep the bowl in the freezer so it's ready to go and so I don't have to find a place to keep it since I'm really limited on kitchen space. I'm including some important tips and reminders about my ice cream bowl below the recipe, mostly for myself, so I don't have to track down the user manual and so I don't make the same mistakes that I have in the past.
And, here's a little tip that you might find helpful regardless of what kind of ice cream maker you're using: if you don't like the texture of the final product (this has happened to me a few times), use the ice cream to make milkshakes. I actually think I've worked out the kinks for texture issues and have included those tips in this recipe, but if you happen to run into this problem, shakes are a good way to go.
BEN & JERRY'S RASPBERRY ICE CREAM
yields: 1 generous quart
- 2 cups fresh raspberries
- 1 1/2 cups sugar, divided
- juice of 1/2 of a lemon
- 2 cups whipping cream
- 2 eggs
- 1 cup milk
Toss the raspberries, 3/4 cup sugar, and the lemon juice together in a bowl.
Refrigerate for 2 hours, stirring every 30 minutes.
Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes.
Whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
Pour in the heavy cream and milk and whisk to blend.
Add raspberries and juices to the cream mixture.
Refrigerate berry/cream mixture for an hour.
Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
Reminders for KitchenAid Ice Cream Attachment
- Store the freeze bowl in the freezer for a minimum of 15 hours.
- Chill the ice cream batter before putting it in the ice cream mixer.
- Set the mixer on the lowest speed and pour the ice cream into the free bowl WITH THE DASHER RUNNING.
- Mix for 20-30 minutes or to desired consistency.
- If the dasher begins to slip and make a clicking noise, the ice cream is done.
- Add any solid ingredients (fruit, nuts, candies, chocolate chips) in the last few minutes of the mixing process.
- Remove ice cream from freeze bowl and store in an airtight container in the freezer for 2-4 hours before serving.
- Batter volume grows significantly during the conversion process. Batter should only fill about half of the bowl when starting the mixing process.