Wednesday, July 7, 2010

Raspberry Ripple

It is definitely summer time when the berries are ripe and we have soaring temperatures over 100 degrees! It is also the perfect time to make a little farm fresh ice cream.

This Raspberry Ripple uses fresh berries, fresh eggs, and other luscious goodness! First, start with the cream base. Use one cup of Half and Half and heat to scalding. In a separate bowl mix together four eggs, 1/2 cup of sugar, 1 tsp. of vanilla and shake of salt. Beat the egg mixture together and add a little bit of scalded half and half to it. Then add a little more! Now put the egg mixture into the scalded milk pan and stir well on medium low heat. Add one pint of heavy cream or whipping cream. Stir well and let this mixture cook to the scalding point again. Remove from heat and let cool.

Next, make the raspberry puree. This uses 3 Cups of fresh berries, 1/2-2/3 cup of sugar, 1 cup of water, and the juice from a whole lemon. Combine all ingredients into a small sauce pan and let it cook. Be sure to stir so it doesn't burn on the bottom. Mmm, smell the fresh berries cooking! Bring this mixture to a rolling boil for about 4 minutes. Remove from heat and let cool.

Now it is time to freeze the ice cream. Put the cream mixture into your ice cream maker and let it do its thing. Once the ice cream is frozen, remove from the maker and put the frozen ice cream into a freezer proof bowl or pan. Quickly pour the raspberry puree into the ice cream and gently swirl it around. Try not to over-stir or it will become a pretty pink raspberry ice cream! Put pan in freezer to set.

Our favorite part is eating the Raspberry Ripple with toasted waffles for breakfast, lunch, or dessert! Enjoy the long days of summer!

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