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Raspberry Ice Cream

Crystallized edible flowers, such as pansies and rose petals, or small fruits, such as grapes and berries, make lovely garnishes for ice cream. To make enough garnishes for 6 to 8 servings, lightly beat a large egg white and have 1 1/2 cups superfine (caster) sugar on hand. Dip the flowers or fruit in the egg white or brush it on with a small pastry brush. Let the excess run off and generously dust with the sugar. Set on racks to dry for at least 6 hours or up to overnight. Note that these garnishes contain uncooked egg whites.

Ingredients:

  • 1 cup milk
  • 1 cup heavy cream
  • 3 egg yolks
  • 3/4 cup sugar
  • 2 cups fresh or partially thawed frozen raspberries
  • Crystallized flowers or fruits for garnish (see note above)

Directions:

In a heavy 2-quart saucepan over medium heat, combine the milk and 1/2 cup of the cream. Cook until bubbles form around the edges of the pan, about 5 minutes.

Meanwhile, in a bowl, combine the egg yolks, 1/2 cup of the sugar and the remaining 1/2 cup cream. Whisk until the mixture is smooth and the sugar begins to dissolve.

Remove the milk mixture from the heat. Gradually whisk about 1/2 cup of the hot milk mixture into the egg mixture until smooth. Pour the egg mixture into the saucepan. Set over medium heat and cook, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not let the custard boil. Strain through a fine-mesh sieve into a bowl.

Place the bowl in a larger bowl partially filled with ice water. Stir occasionally until the custard is cool.

Put the raspberries and the remaining 1/4 cup sugar in a food processor fitted with a metal blade and process until smooth. Strain the berries through a fine-mesh sieve into a clean bowl, gently pushing on the berries with the back of a spoon. Discard the raspberry pulp and seeds. Add the raspberry juice to the custard and stir to combine. Cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

Pour the custard into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Garnish each serving with crystallized flowers or fruits. Makes about 1 quart.

Adapted from Williams-Sonoma Collection Series, Ice Cream, by Mary Goodbody (Simon & Schuster, 2003).