Bake-a-Byte: Raspberry Ice Cream

I had to try out my new ice cream machine, and this is the recipe that I decided to use first.

Unlike the orange ice cream I made the last time, this is not a "simplified" ice cream recipe, but the full-on, proper way of making ice cream. Don't despair though, while it is more complicated that the other one, that doesn't mean that it's difficult. Basically, the way this ice cream is made, is to make a custard, which you then flavour and freeze.

Anyway, I love raspberries, and this ice cream tastes of them, a lot. It isn't a very sweet ice cream, so it's a little more of an adult flavour. Don't get me wrong, it isn't sour, it just isn't overly sweet, which I think helps to showcase the flavour of the raspberries.

Raspberry ice cream

Ingredients
200 ml milk
200 ml whipping cream (100 + 100 ml)
4 egg yolks
75g + 5 tbsp sugar
250g raspberries
juice of 1/3 of an orange

Ingredients (minus the orange, sorry, I forgot)

First, we make a basic custard. Whisk the egg yolks and the 75g of sugar, just until they are mixed through. Put the milk, and 100 ml of the cream, into a pot and bring to the boil. Pour the hot liquid over the egg-sugar mix, while whisking vigorously, then transfer to a clean pot. Heat the mixture, while stirring constantly, until it thickens a little and the "foam" on top disappears. Then take it of the heat and let sit while we make the raspberry coolie.

Put the raspberries, orange juice, and about 5 tbsp of sugar (If you like it sweeter, you can add a little bit more) into a pot and bring to the boil. Mash up the raspberries and let them boil for about 2 minutes.

Pass both the custard and the raspberry coolie though a sieve, and add the second half of the cream.

Allow to cool to a reasonable temperature, my ice cream machine recommends that the mixture is not above 25°C when it's put into the machine.

Churn the ice cream in the machine, and enjoy!