Wednesday, June 30, 2010
raspberry ice cream and a dilemma
The raspberries continue to ripen.
I put some in the ice cream I churned this week.
What goes with raspberry ice cream? Chocolate! Whipped cream!
And a raspberry on top.
In case you find yourself with an overabundance of berries this season, here's the recipe:
Raspberry Ice Cream
1 pint fresh ripe raspberries (or any other berries will work)
3 tablespoons freshly squeezed lemon juice
1 cup sugar, divided
1 cup half and half
2 cups whipping cream
1 teaspoon pure vanilla extract
In a small bowl, combine the raspberries with the lemon juice and 1/2 cup of the sugar. Stir gently and allow the berries to macerate in the juices for about two hours. Strain the berries, reserving the juices. Mash half of the berries.
In a mixing bowl, combine the half and half, 1/2 cup of sugar with a hand mixer on low speed, until the sugar is dissolved (a minute or two should do it). Stir in the cream, raspberry juice, mashed berries, and vanilla.
Pour the mixture into the freezer bowl of your ice cream maker and mix for about 20-25 minutes, or until it thickens. Five minutes before the mixing is complete, add the whole berries you’ve reserved.
I bought this ice cream maker a couple years ago.
It worked great during its first season, but now it doesn't freeze the ingredients like it should. I usually end up with a somewhat soupy consistency when it comes out of the maker, and icy crystals form after freezing it. The texture is not ideal.
So this ice cream tasted delicious, but for me 80 percent of a dessert’s appeal is in its texture.
You can see the little ice crystals that have formed. Bad ice crystals!
I want smooth, creamy texture please!
Does anyone have an ice cream maker they love?
posted by Cindy at 3:31 PM