The recipe for the the Raspberry Ice Cream is:
2 cups of heavy cream
1 1/4 cup of whole milk
1/2 cup of sugar
1 pinch of salt
1 teaspoon of vanilla extract
4 egg yolk
Raspberry reduction of 1 1/2 lbs of frozen raspberries
To make the raspberry reduction place 1 1/2 lbs of frozen raspberries in a medium size sauce pan along with 1/4 of sugar and 1/4 cup of water let it reduce to a syrup consistency and then strain the reduction through a fine mesh strainer. If you like your ice cream with a little bit of texture and you can place one or two tablespoons of the seed and pulp back in the strained reduction. Let it cool and then we will add it to the ice cream base.
For the ice cream base in a medium size saucepan mix sugar, milk, 1 cup of cream and salt and place over medium heat stirring occasionally until it begins to bubble on side. In a medium size heatproof bowl place the egg yolks and lightly stir them. Once the milk and cream is at a slight boil temper the eggs with the mixture until all the milk and cream is in the bowl. Then pour the milk, egg and cream mixture back into the saucepan and then bring it up to 170 degrees (F). Then place the ice cream base in an ice bath. Pour in the rest of the cream and then add the vanilla and raspberry reduction. Let the mixture cool and then place in the refrigerator for at least 4 hours before churning in you ice cream maker.
Let me know if you have any question and thank you for all your comments!
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