Raspberry ice cream

Ingredients

Ice Cream

350 milliliters (1.5 cups) whipping cream
200 milliliters (0.85 cups) heavy milk
300 grams (10.6 ounces) raspberries
120 grams (4.2 ounces) sugar
3 egg yolks
Pinch of vanillin
30 grams (1 ounce) pine nuts

Equipment

Mixer
A high-quality mixer is essential for whipping cream to those perfect stiff peaks. Make sure it's clean and cold for best results.
Sieve
A fine mesh sieve helps you achieve a smooth raspberry puree by removing seeds. No one likes gritty ice cream!
Water Bath
A water bath ensures gentle heating, preventing the egg yolks from curdling. Remember, slow and steady wins the race.
Blender
Periodic blending of the ice cream mixture while it freezes helps achieve a smooth texture. Don't skip this step!

Instructions

Step 1

Step 1: Beat the yolks with sugar and vanillin until they are light and fluffy. Tip: Use an electric mixer for the best results.

Step 2

Step 2: Pour the milk into the egg mixture and place it in a water bath. Cook, stirring continuously, until the mixture thickens. Make sure not to heat it over 158°F (70°C) to avoid curdling the yolks. Cool the mixture to room temperature. Tip: Constant stirring will prevent the mixture from sticking to the bottom.

Step 3

Step 3: Rub the raspberries through a sieve to remove seeds. Leave a few raspberries aside for garnish. Tip: Use the back of a spoon to press the raspberries through the sieve.

Step 4

Step 4: Combine the raspberry puree with the cooled milk and egg mixture. Mix well until smooth. Tip: Ensure that the mixture is well-combined to get a uniform flavor.

Step 5

Step 5: Place the mixer bowl and beaters in the freezer for 5-10 minutes. Then whip the very cold cream to stiff peaks. Tip: Chilling the equipment helps achieve a better whip.

Step 6

Step 6: Gradually add the raspberry-egg mixture to the whipped cream in two or three passes, gently folding with a spatula from the bottom up until smooth. Tip: Fold gently to retain the air in the whipped cream.

Step 7

Step 7: Pour the mixture into a 21x11x5cm (8.3x4.3x2-inch) mold. Mash the ice cream with a blender every 40-50 minutes, about 3-4 times, until it freezes. Decorate the dessert with fresh raspberries and pine nuts before serving. Yield: About 900 grams (~2 pounds) of ice cream. Tip: Take the ice cream out of the freezer 15-20 minutes before serving to make it easier to scoop.

Servings

Serving this lush Raspberry Ice Cream is where the fun truly begins! 🌟

First, consider the classic approach: scooping it into a crisp wafer cone or a chilled bowl. Add a few fresh raspberries and a sprinkle of pine nuts on top for that gourmet touch. If you're feeling a bit more adventurous, why not drizzle a bit of melted dark chocolate over the scoops? The bitter notes of the chocolate beautifully contrast the sweet and tart flavors of the ice cream. 🍫

For a more sophisticated presentation, serve a scoop alongside a slice of warm chocolate cake or a freshly baked berry tart. The hot and cold combination is an absolute delight! And if you're hosting a brunch or a casual gathering, create a DIY ice cream bar with various toppings like crushed nuts, berries, and whipped cream, letting everyone customize their own desserts. 🍰🍓

Pro Tip: Take the ice cream out of the freezer 15-20 minutes before serving to make scooping a breeze and enhance its creamy texture. ✨

Variations

Gluten-Free Variation 🌿:

Good news – this recipe is naturally gluten-free! Just ensure that any add-ins or toppings you use, like chocolate or sprinkles, are certified gluten-free to keep the whole dessert safe for everyone to enjoy.

Vegan Variation 🥥:

To make a vegan version of this scrumptious ice cream, substitute the whipping cream with coconut cream and use a plant-based milk like almond or soy. Replace the egg yolks with 1-2 tablespoons of cornstarch to achieve similar thickening. Also, swap sugar for a vegan sweetener of your choice, such as agave syrup or maple syrup. Your vegan friends will be thrilled!

Faq

Q: How do I avoid curdling the egg mixture?
This happens if the temperature gets too high. Keep the water bath temperature below 158F (70C) and stir continuously.
Q: Can I use frozen raspberries instead of fresh ones?
Yes, you can! Just make sure to thaw and drain them well to avoid excess water in your ice cream.
Q: How do I achieve stiff peaks when whipping cream?
Start with very cold cream and chilled beaters. Beat on medium-high speed until the cream holds stiff peaks when you lift the beaters.
Q: Can I use an electric hand mixer instead of a stand mixer?
Absolutely! Just ensure to mix the ingredients thoroughly and achieve the same consistency mentioned in the recipe.
Q: How can I make the ice cream texture smoother?
Blending the mixture every 40-50 minutes as it freezes is key to avoiding ice crystals and achieving a smooth texture.
Q: How long can I store the homemade ice cream?
You can keep it in an airtight container in the freezer for up to 2 weeks, but it's best enjoyed within the first week for optimal texture and flavor.