Rasp­berry Ice Cream

MAKES ABOUT 1 QUART; Photo pg. 25

SAVEUR - - Contents -

Ac­tive: 15 min. • To­tal: 5 hr. 45 min.

Ice creams with a high wa­ter con­tent, such as fruit fla­vors, will freeze icy. To im­prove the tex­ture, add light corn syrup—not the ma­ligned high-fruc­tose va­ri­ety, but rather the bot­tled su­per­mar­ket stuff that’s only one-third as sweet as table sugar. If you can’t abide by corn syrup, glu­cose or tapi­oca syrup fill sim­i­lar roles. Just avoid honey, maple, and agave nec­tar, which are all sweeter than table sugar and won’t bring the vis­cos­ity you need. For the fruit, buy the finest peak-sea­son rasp­ber­ries you can find and leave them raw to pre­serve their fresh, ripe fla­vor. Don’t shy away from salt ei­ther, which will help keep the rasp­berry essence from be­ing lost in the cream. An equal weight of blue­ber­ries or straw­ber­ries works just as well. 1 In a blender, purée the rasp­ber­ries and sugar un­til very smooth, about 30 sec­onds. Strain through a fine sieve to fil­ter out any seeds or re­main­ing fibers. (You should have about 2 cups of purée.)

2 In a medium bowl, whisk the rasp­berry purée with the cream, milk, and corn syrup un­til fully com­bined. Add salt to taste.

3 Cover and re­frig­er­ate the ice cream base un­til very cold, 45° or lower. (The mix­ture can be made up to 2 days ahead of churn­ing.)

4 In the bowl of an ice cream maker, churn the mix­ture ac­cord­ing to the man­u­fac­turer’s di­rec­tions un­til it’s firm and bil­lowy, and a spoon dragged across the top leaves a last­ing im­pres­sion, about 30 min­utes. Trans­fer to an air­tight con­tainer and freeze un­til hard­ened, 4–5 hours.

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