Active Time

　　30 minutes

　　Total Time

　　4 hours

　　This recipe is an accompaniment for Individual Chocolate Raspberry Baked Alaskas .

　　This recipe will yield more than you need for the baked Alaskas, but who would mind a little extra ice cream in the house?

　　

Ingredients

Makes about 1 1/2 quarts

　　2 (10-ounce) 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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

Stir berry purée and cream into custard and chill, covered, until cold, at least 2 hours.

　　

Step 4

Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.

　　Cooks' note:

　　Ice cream keeps 1 week.