Friday, July 22, 2016

Homemade Seedless Raspberry Ice Cream

by Angie Ouellette-Tower for photo 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 photo 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 photo DSCF7941_zpssjiiaehf.jpg by Angie Ouellette-Tower for photo 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 photo 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 photo 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 photo 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 photo DSCF7950_zpsp8uxiva6.jpg

Chill the custard in the fridge for at least 2 hours.

by Angie Ouellette-Tower for photo DSCF7951_zpsflou0dzl.jpg

Process in your ice cream maker according to the manufacturer's instructions

by Angie Ouellette-Tower for photo DSCF7954_zpshcmxv0eh.jpgby Angie Ouellette-Tower for photo DSCF7955_zpsilidynzl.jpg

Serve, top with chocolate or eat plain & ENJOY!

by Angie Ouellette-Tower for photo 2016-06-13_zps110jnrbg.jpg


Linked to:
No Rules Weekend Blog Party #192
Happiness is Homemade
Thursday Favorite Things 249 part deux
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