Raspberry Custard Ice Cream
Inspired by techniques from NYT Cooking.
Based on our classic custard but made with cream alone, then mixed with a sweet-sharp raspberry purée that is sieved to remove the seeds. Vivid pink and full of fruit.
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Method
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Equipment
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
- blender
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 359 kcal |
| Protein | 4.5 g |
| Carbohydrate | 30.2 g |
| of which sugars | 25.5 g |
| of which free sugars | 21.2 g |
| Fat | 25.6 g |
| of which saturates | 15.1 g |
| Fibre | 3.7 g |
| Salt | 0.19 g |
Protein per 100 kcal
1.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Custard
- 480 ml double cream
- 130 g caster sugar
- 1 g fine sea salt or table salt a pinch
- 6 large egg yolks
Raspberry purée
- 450 g raspberries, fresh or thawed frozen
- 40 g caster sugar
- 1 tsp lemon juice, plus more to taste
- 0.5 g fine sea salt or table salt a pinch
- 1
Cook the custard. Simmer the cream with the 130 g sugar and salt until the sugar dissolves. Whisk the yolks, temper with a third of the cream and return to the pan.
- 2
Thicken. Stir over low heat until the custard reaches 77-80 °C and coats the spatula. Strain into a bowl.
- 3
Blend the berries. Blend the raspberries with the 40 g sugar, lemon juice and pinch of salt. It should be sweet with a tart edge; adjust with more sugar or juice.
- 4
Sieve in. Press the purée through the sieve into the custard to catch the seeds, then stir well.
- 5
Chill. Cool in the iced water and refrigerate for at least 4 h.
- 6
Churn and freeze. Churn, then freeze for at least 4 h.
Storage
Freeze, covered, for up to 2 weeks.
