Monday, July 22, 2013

Raspberry Ice Cream

I haven't been the best blogger lately.  Probably because I haven't been cooking much because I'm getting ready to move abroad.  Who knew that leaving the country could be SO MUCH WORK?!  It is.  And, when I'm not packing or stressing out about leasing my condo or getting an international driving license or making a trip to the storage unit, all I want to do is play with my cutie-pie nieces and nephews or do fun things with friends or go out to lunch or take a nap.  I'm so glad that it's summer and I have time to squeeze most of these things in. 

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.   

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. 

Source:  Ben & Jerry's Ice Cream Book

No comments:

Post a Comment