Raspberry Frozen Custard [ice cream maker]
Servings: Approximately 4 cups [1 L]
  • 4 cups [1 L] fresh raspberries
  • Juice of 1 lemon
  • 4 egg yolks
  • 3 cups [750 mL] half-and-half
  • 1 1/2 cups [300 g] sugar
  • 1 teaspoon [5 mL] vanilla extract
  • Ice cubes
  • Well-clean then delicately rinse raspberries under cold running water.
  • Delicately pat dry, then leave raspberries to dry completely onto paper toweling.
  • Crush then press pureed raspberries through a fine sieve, into a bowl.
  • Delicately mix in lemon juice.
  • Cover and refrigerate raspberry puree for quite a few hours.
  • Then beat egg yolks until of lemon color; set aside.
  • Into a heavy casserole, bring half-and-half to just a boil, but do not boil.
  • Slowly mix in sugar, stirring after each addition to melt sugar; remove from heat.
  • Leave mixture to cool, in casserole, to room temperature.
  • Then, slowly mix in reserved beaten egg yolks; beat using a wire whip.
  • Return casserole over low heat; cook mixture until thickened for approximately 8 to 10 minutes, stirring until mixture coats the back of a metal spoon.
  • Pour mixture into a bowl and transfer bowl into a larger bowl already filled with ice cubes.
  • Mix vanilla extract into mixture; cover bowl and leave mixture to cool.
  • Refrigerate mixture for quite a few hours, until really cold.
  • Mix in really cold raspberry puree.
  • Pour mixture into ice cream maker cylinder.
  • Process following manufacturer's instructions.