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| Raspberry Ice Cream |
Ingredients
2 cups milk
1 cup sugar
6 egg yolks, lightly beaten
1 teaspoon pure vanilla extract
1 pint heavy cream
2 cups crushed, sieved raspberries [fresh or frozen]
Method
Beat milk, sugar and egg yolks in the top of a double boiler until frothy. Set over
simmering water and heat 15 minutes, stirring now and then at first, constantly
toward the end. Cool, add vanilla extract and cream. Fold in the raspberries.
Freeze in a crank – type freezer [hand or electric] or automatic ice cream
machine, following the manufacturer’s directions.
2 cups milk
1 cup sugar
6 egg yolks, lightly beaten
1 teaspoon pure vanilla extract
1 pint heavy cream
2 cups crushed, sieved raspberries [fresh or frozen]
Method
Beat milk, sugar and egg yolks in the top of a double boiler until frothy. Set over
simmering water and heat 15 minutes, stirring now and then at first, constantly
toward the end. Cool, add vanilla extract and cream. Fold in the raspberries.
Freeze in a crank – type freezer [hand or electric] or automatic ice cream
machine, following the manufacturer’s directions.
