I love simple ice creams. You know, the ones where you don't have to slave over custard and make elaborate fillings or sauces. It seems excessive especially when it's dreadfully hot outside and the thought of spending more than 5 minutes near a hot stove makes you cry (ok, not cry but wimp). But sometimes simple just won't do
recipe adapted from The Perfect Scoop by David Lebovitz
for about 1.5 litres
- Whole milk - 1 cup
- Sugar - 1/3 cup
- Salt - a pinch
- Whipping cream (35%) - 1 1/2 cup
- Egg yolks - 4
- Vanilla extract - 1/2 teaspoon
- Fresh raspberries - 200 g
- Sugar - 45 g
- Pear port - 1 tablespoon
- In a medium pot warm the milk, sugar and salt.
- In a separate bowl whisk the egg yolks until they are thoroughly whisked.
- Slowly add the warm milk to the egg yolks, whisking constantly the yolks.
- Pour the egg-milk mixture back into the pot and cook until the custard thickens constantly whisking.
- Push the cooked custard through a fine sieve.
- Add the custard to the cream, mix.
- Add vanilla, mix.
- Cover the mixture with plastic wrap, let it cool a little and put into refrigerator to cool completely.
- An hour before the ice cream will start churning, put the raspberries in a bowl, add sugar and pear port.
- Mash with a fork until most of the berries are crushed but there are still some whole berries left.
- Refrigerate the raspberry sauce.
- Freeze the ice cream mixture in your ice cream maker following manufacturer's instructions.
- In an ice cream container layer the frozen ice cream and raspberry sauce.