Raspberry ice cream is one of life’s most unabashed luxuries. I prefer to strain out the seeds, which interfere with the sublime smoothness and pleasure of this ice cream. To do this, purée the raspberries in a food processor, then press them through a mesh strainer with a flexible rubber spatula, or use a food mill. This recipe requires 1 1/2 cups (375 ml) of purée, so you’ll need to begin with about 6 cups (750 g) of fresh or frozen raspberries.

　　

Ingredients

makes about 1 quart (1 liter)

　　1 1/2 cups (375 ml) half-and-half

　　1 cup (200 g) sugar

　　1 1/2 cups (375 ml) heavy cream

　　4 large egg yolks

　　1 1/2 cups (375 ml) strained raspberry purée

　　1 tablespoon freshly squeezed lemon juice

　　

Step 1

Warm the half-and-half and sugar in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer over the top.

　　

Step 2

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

　　

Step 3

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Mix in the raspberry purée and lemon juice, then stir until cool over an ice bath.

　　

Step 4

Chill thoroughly in the refrigerator, but to preserve the fresh raspberry taste, churn the ice cream within 4 hours after making the mixture.

　　

Perfect Pairing

Step 5

Italians dip ice cream in pure, dark chocolate, creating Tartufi (page 230), truffles of ice cream. Serve Raspberry Tartufi with White Chocolate Sauce (page 167).

　　The Perfect Scoop