Makes about 1 1/2 quarts
- Active time:30 min
- Start to finish:4 hr
May 2002
This recipe will yield more than you need for the baked Alaskas, but who would mind a little extra ice cream in the house?
-
2
(10-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.
Cooks' note: Ice cream keeps 1 week.
