Having made raspberry ice cream many times, I know that the seeds are a real bummer, so I already knew I'd be making some changes to this recipe just as a matter of personal preference. I macerated 3 c. berries with 3/4 c. sugar and a tablespoon or so of water, stirring them every so often until the berries released their juices. I then pureed them in my food processor and sieved them through a fine mesh strainer, leaving the seeds behind. Wanting a richer, silkier, custard-style ice cream, I beat 2 eggs for a minute or two until thick and lemon colored, slowly added another 3/4 cup of sugar, then whisked in the cream, half and half and vanilla. I got the extra richness I was after without all the trouble of a cooked custard. I mixed this with the sieved raspberry puree and chilled the mixture for several hours before churning. The result was a creamy, rich, perfectly pink ice cream with good raspberry flavor without the annoying seeds. However, I think 2 tsp. of vanilla somewhat masked the raspberry flavor, so when I make this again I'd reduce it to 1 tsp. or not even use it at all.
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