RASPBERRY ICE CREAM RECIPES

Steps:

• Place raspberries in a blender; cover and pulse until chopped. Transfer to a large bowl; stir in sugar until dissolved. Stir in remaining ingredients until blended., Pour mixture into cylinder of ice cream freezer; freeze according to the manufacturer’s directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.

Steps:

• 1. Place a medium-sized deep baking dish (like a loaf pan) in the freezer. 2. In a medium saucepan, heat the raspberries and ? cup sugar over medium heat until the raspberries have broken down, 7 to 9 minutes. Pass through a fine-mesh sieve to remove the seeds. 3. Rinse out the saucepan, then fill it with 1 inch of water; bring to a simmer over medium heat. 4. In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg yolks, remaining 1 cup sugar and salt to combine. Place the mixing bowl over the saucepan of simmering water and whisk by hand until pale and fluffy, 5 to 6 minutes. 5. Transfer the bowl back to the mixer fitted with the whisk attachment, and whip on medium-high speed until the mixture is very pale and thick, about 5 minutes. Add the raspberry mixture, and mix to combine. 6. Gently fold in the whipped cream, mixing just until fully incorporated, taking care not to deflate the mixture. (To fold, insert the spatula into the middle of the bowl and gently scrape toward you from the bottom up, in the shape of the letter "J". Rotate the bowl about 90 degrees clockwise and repeat the folding motion until the mix-ins are evenly incorporated.) 7. Pour into the chilled baking dish and transfer to the freezer. Chill until fully frozen, at least 3 hours (or up to overnight).