Monday, July 22, 2013

Frozen Raspberry Cream Custard

Ice cream is one of my favorite things in the world. Seriously, I have a weakness for ice cream. But frozen custard ... ah, now that's truly where the magic resides. The main difference between ice cream and frozen custard is that the latter contains egg yolks and must be cooked thoroughly before freezing. It's a little bit more work, but, oh, so worth it! This is one recipe that I am going to keep forever.

Frozen Raspberry Cream Custard
8 egg yolks
1 & 1/2 c. sugar
good pinch of salt
3 c. heavy whipping cream
1 & 1/2 c. milk (I used 2%)
1 t. vanilla
2 c. fresh or frozen raspberries
In a large mixing bowl, combine egg yolks, sugar and salt.
 In a saucepan, heat cream and milk over medium-high heat for about 10 minutes. Stir constantly.
 Slowly pour hot cream over egg yolk mixture, whisking as you go.

 Return mixture to saucepan and heat over medium-high heat until it reaches 170 degrees. Again, stir constantly.
 Remove from heat and stir in vanilla.
 Pour mixture into a clean bowl (metal or glass works best) and place the whole bowl in and ice bath. Stir until cool. {This step isn't absolutely necessary, but it does significantly speed up the cooling process.} After the ice bath, cover with plastic wrap and place in the fridge for 1-2 hours. {If you don't do an ice bath, refrigerate overnight.}
 Pour custard into an ice cream maker and freeze according to manufacturer's instructions. After custard is frozen, stir in raspberries by hand.
 Then serve it up.
 Pictures cannot capture how perfectly smooth this turns out. No ice crystals at all!

Now go make some ... now ... right now. Enjoy!

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