by Heather Harris Brady
Like as not you’re starting to see beautiful raspberries in the market, all lush, jewel-like and sweet. As a kid we always had at least two large pickings a year, in late June during prime mosquito time and then again in late summer, we’d already stuffed ourselves for months and could afford the luxury of taking our time, putting them away in the freezer.
I made this ice cream to top a raspberry crisp for Father’s Day, but it would make a pretty dessert any time the weather gets too hot and humid. I based the name and ribbon technique off the recipe in my Baking with Jim Dodge cookbook. Note: there are no provisions in this recipe to keep the ice cream for too long without it getting hard, so just eat it the day it’s made and you’ll be fine.
Raspberry Ribbon Ice Cream, Makes about one quart
- 2 pints half and half
- 2 eggs
- 1/2 c. sugar
- 2 t. vanilla
- 6 oz. raspberries, washed and cleaned
- 1/3 c. sugar
- 3 T. water
Combine the half and half and sugar, whisk in the eggs until smooth.
Heat on medium until the mixture coats a spoon. Pour into a shallow metal pan and cool it as quickly as possible. I put mine in the freezer. When it starts getting little ice crystals around the edge it’s ready for your ice cream freezer.
While the custard is chilling, combine the raspberries, sugar and water in a saucepan.
Cook over medium, stirring often, until you get a thick jam – about 15 minutes.
Scrape the jam into a bowl and put it in the freezer to cool.
Add your custard to the ice cream freezer and follow your unit’s directions. (I added a handful of mini-chips at the last minute because chocolate.)
Transfer the frozen ice cream into a shallow metal pan. Spoon the raspberry jam onto it in long lines, then fold it in quickly a few deep turns.
Return the pan to the freezer until ready to serve. This ice cream is more creamy than sweet, with a clear raspberry flavor.
One year ago: Seeded Crackers