Another fruit-based flavor for Spring! Take or leave the mint--but we think it adds a refreshing kick.
Scoopsies' Raspberry Ice Cream
yields about 1 quart
1 cup heavy cream
1 whole cup milk
1/2 cup sugar
1 cup raspberry puree
pinch of salt
3 whole mint leaves
3 egg yolks
1. Puree raspberries.
2. Combine cream, milk, sugar, raspberry puree, and salt in medium saucepan. Stir thoroughly, getting bottom and sides of the pot. Bring mixture to a simmer over medium heat.
3. Throw in mint leaves (you can keep them whole). Be sure to taste the mixture every few minutes to see that the mint flavor is strong enough for you!
4. Temper the egg yolks and mix in.
5. Keep stirring constantly until mixture reaches about 170 degrees.
6. Put through a fine sieve, straining the puree and mint leaves.
7. Let ripen in the fridge over night and churn the next day to manufacturer's instructions!
8. Enjoy! C}>
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