I thought the sweet delicious treat of my youth was forever lost to me when I moved west, but I’ve managed to recreate it using black raspberry powder. Of course if you can get fresh black raspberries, use them!
Ingredients
- 1 pint fresh black raspberries
- 2 cups heavy whipping cream, divided
- ½ cup low-fat milk
- 1 cup white sugar
- 2 eggs, beaten
- ½ teaspoon vanilla extract
- 1 large bowl of ice water to cool the mixture
Directions
Step 1
Place black raspberries in the bowl of a food processor; puree until smooth. Pour black raspberry puree in a saucepan and simmer over low heat until slightly reduced, 3 to 5 minutes. Remove from heat and allow to cool.
Step 2
Combine 1 cup cream, milk, and sugar in a 4-quart saucepan and bring to a boil over medium-high heat. Boil for 2 minutes.
Step 3
Beat eggs in a bowl and slowly mix half of the hot cream mixture into the eggs without scrambling them. Return entire mixture back to the sauce pan and add remaining 1 cup cream. Continue cooking over medium-low heat, stirring constantly, until mixture starts to thicken, about 5 minutes.
Step 4
Combine 1 cup of cream mixture, the black raspberry puree, and vanilla extract in a blender; blend until well-combined. Pour mixture back into the saucepan with the remaining cream mixture and stir until well combined. Cook and stir until custard has thickened enough to coat the back of a spoon, 3 to 5 minutes.
Step 5
Pour mixture into a 1-gallon resealable freezer bag and submerge in the bowl of ice water. Let stand until cool, about 30 minutes, adding more ice if necessary.
Step 6
Pour the cooled mixture into an ice cream maker and process according to the manufacturer's instructions. Transfer to the freezer and freeze until solid.
Cook’s Notes:
You can substitute half-and-half for the 1 cup of cream and 1/2 cup of milk, but as cream is sold in pint containers, using heavy cream is slightly more convenient.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 346 | |
% Daily Value * | |
Total Fat24g | 30% |
Saturated Fat14g | 71% |
Cholesterol129mg | 43% |
Sodium48mg | 2% |
Total Carbohydrate32g | 12% |
Dietary Fiber3g | 10% |
Total Sugars27g | |
Protein4g | |
Vitamin C10mg | 52% |
Calcium74mg | 6% |
Iron1mg | 3% |
Potassium146mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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