Raspberry Iced Cream
A classic frozen raspberry dessert made with raspberry jam, lemon juice, and cream, churned in an ice cream maker or hand-cranked freezer for a refreshing Victorian-era treat.
Ingredients
- 1 tablespoon Granulated sugar (Originally pounded loaf sugar)
- 2 tablespoons Raspberry jam or jelly (Use good quality jam)
- 1 large lemon Lemon juice, freshly squeezed (About 3 tablespoons)
- 1 drop Red food coloring (Optional, to enhance color; originally cochineal)
- 2 cups Heavy cream (Chilled)
- 8 cups Ice, crushed or small pieces (For freezing)
- 1 cup Coarse salt or rock salt (For ice bath)
Instructions
- 1In a medium bowl, combine the granulated sugar, raspberry jam, and lemon juice. Mix thoroughly until the sugar is dissolved and the mixture is smooth. Add 1 drop of red food coloring if desired to enhance the color.
- 2Strain the raspberry mixture through a fine mesh strainer to remove any seeds or lumps, pressing with the back of a spoon to extract all liquid.
- 3Add the chilled heavy cream to the strained raspberry mixture and stir well to combine thoroughly. Pour the mixture into your ice cream maker canister or freezing pot.
- 4Place the freezing pot into a larger bucket with a drainage hole near the bottom. Pack crushed ice around the pot, layering it with the coarse salt (about 3-4 handfuls of salt mixed throughout the ice). Press the ice firmly around the pot.
- 5Cover the freezing pot tightly. Turn the pot continuously in the ice bath for about 10 minutes. The mixture will begin to freeze on the sides of the container.
- 6Remove the cover and use a spoon to scrape the frozen cream from the sides and bottom, moving it toward the center. Cover again and continue turning the pot in the ice bath until the mixture is uniformly frozen and has a smooth, creamy consistency, about 15-20 more minutes.
- 7For immediate serving, transfer the ice cream to chilled serving dishes or ice cream bowls. For molded ice cream, pack the mixture firmly into molds, cover securely, and return to the bucket with fresh ice and salt for at least 1 hour to firm up completely.
- 8If using molds, dip them briefly in cold water to loosen the ice cream, then turn out onto serving plates. Serve immediately.
