![by Angie Ouellette-Tower for http://www.godsgrowinggarden.com/ photo DSCF7960_zpsd7r2imk8.jpg](https://i1145.photobucket.com/albums/o501/AngieOuelletteTower/Sweetness/DSCF7960_zpsd7r2imk8.jpg)
Homemade Seedless Raspberry Ice Cream
A while back my wonderful husband gave me an ice cream maker and since then I have been experimenting and creating delicious frozen treats. Since it is summer I thought I'd share with you my seedless raspberry ice cream recipe.
Printable Recipe
![by Angie Ouellette-Tower for http://www.godsgrowinggarden.com/ photo 2016-06-12_zpsyrn2z5xy.jpg](https://i1145.photobucket.com/albums/o501/AngieOuelletteTower/Sweetness/2016-06-12_zpsyrn2z5xy.jpg)
Begin by making the raspberry juice.
1 1/2 cups fresh or frozen raspberries (rinsed and discard any bad berries)
1/2 cup water
In a medium saucepan bring the raspberries and water to a boil and then turn down to a simmer. Simmer for about 1 hour and then strain (see the collage above). Set the juice aside until later.
(save the pulp/seeds - you can later use this to flavor iced tea. When steeping the tea you would add this pulp and strain after steeping - delicious).
![by Angie Ouellette-Tower for http://www.godsgrowinggarden.com/ photo DSCF7941_zpssjiiaehf.jpg](https://i1145.photobucket.com/albums/o501/AngieOuelletteTower/Sweetness/DSCF7941_zpssjiiaehf.jpg)
![by Angie Ouellette-Tower for http://www.godsgrowinggarden.com/ photo DSCF7942_zpskfykdwjw.jpg](https://i1145.photobucket.com/albums/o501/AngieOuelletteTower/Sweetness/DSCF7942_zpskfykdwjw.jpg)
Now continue onto making the custard.
1 cup sugar
1/3 cup corn starch
2 cups milk
2 cups heavy whipping cream
1 teaspoon vanilla extract
3 egg yolks
dash of sea salt
1/2 cup fresh or frozen raspberries (if you are using frozen make sure that you thaw them first)
In a large mixing bowl combine the egg yolks & half of the sugar (1/2 cup sugar) - whisk together until the sugar is combined & the yolks are a little frothy (see top left picture) - set aside until later.
In a saucepan combine the other half of the sugar (1/2 cup sugar), dash of salt and the corn starch. Stir until mixed. Now add the milk, whipping cream & vanilla extract. Stir gently with a whisk making sure that there are no sugar/starch clumps. Add the 1/2 cup raspberries - stir by hand with a wooden spoon. Place this full saucepan on medium heat and stir gently all the time while cooking. Continue cooking until this mixture starts to thicken - remove from heat (see picture below).
![by Angie Ouellette-Tower for http://www.godsgrowinggarden.com/ photo DSCF7946_zpsxjmwc6zu.jpg](https://i1145.photobucket.com/albums/o501/AngieOuelletteTower/Sweetness/DSCF7946_zpsxjmwc6zu.jpg)
It's time to temper the egg yolk mixture. Pour about 1/3 of the hot milk/cream mixture into the egg yolk/sugar mixture and whisk when adding the hot mixture. You eggs have now been tempered. Now add the tempered eggs into the remaining hot milk/cream mixture (stirring all the time) (see picture below). Place back on medium/low heat and cook (stirring all the time) for about 2 to 3 minutes.
![by Angie Ouellette-Tower for http://www.godsgrowinggarden.com/ photo DSCF7945_zpss5ifssmy.jpg](https://i1145.photobucket.com/albums/o501/AngieOuelletteTower/Sweetness/DSCF7945_zpss5ifssmy.jpg)
Allow the hot custard to rest for about 5 minutes. Then strain out the seeds (see picture below)
![by Angie Ouellette-Tower for http://www.godsgrowinggarden.com/ photo DSCF7948_zpsypqxvjnt.jpg](https://i1145.photobucket.com/albums/o501/AngieOuelletteTower/Sweetness/DSCF7948_zpsypqxvjnt.jpg)
Now it is time to add the raspberry juice (the juice that you had set aside from the first step). See picture below & completely stir the juice into the custard.
(IMPORTANT NOTE - The first time I made this I only used the raspberry juice & did not use that extra 1/2 cup of raspberries - it was not scrumptious - it was good but not over the top. Adding that extra 1/2 cup during cooking makes the raspberries robust and perfectly delicious).
![by Angie Ouellette-Tower for http://www.godsgrowinggarden.com/ photo DSCF7950_zpsp8uxiva6.jpg](https://i1145.photobucket.com/albums/o501/AngieOuelletteTower/Sweetness/DSCF7950_zpsp8uxiva6.jpg)
Chill the custard in the fridge for at least 2 hours.
![by Angie Ouellette-Tower for http://www.godsgrowinggarden.com/ photo DSCF7951_zpsflou0dzl.jpg](https://i1145.photobucket.com/albums/o501/AngieOuelletteTower/Sweetness/DSCF7951_zpsflou0dzl.jpg)
Process in your ice cream maker according to the manufacturer's instructions
![by Angie Ouellette-Tower for http://www.godsgrowinggarden.com/ photo DSCF7954_zpshcmxv0eh.jpg](https://i1145.photobucket.com/albums/o501/AngieOuelletteTower/Sweetness/DSCF7954_zpshcmxv0eh.jpg)
![by Angie Ouellette-Tower for http://www.godsgrowinggarden.com/ photo DSCF7955_zpsilidynzl.jpg](https://i1145.photobucket.com/albums/o501/AngieOuelletteTower/Sweetness/DSCF7955_zpsilidynzl.jpg)
Serve, top with chocolate or eat plain & ENJOY!
![by Angie Ouellette-Tower for http://www.godsgrowinggarden.com/ photo 2016-06-13_zps110jnrbg.jpg](https://i1145.photobucket.com/albums/o501/AngieOuelletteTower/Sweetness/2016-06-13_zps110jnrbg.jpg)
![Photobucket](https://i1145.photobucket.com/albums/o501/AngieOuelletteTower/rose.gif)
Linked to:
No Rules Weekend Blog Party #192
Happiness is Homemade
#ChainLinkyCLIMB
Thursday Favorite Things 249 part deux
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