Raspberry Ice Cream No. 2
This luxurious Victorian-era raspberry ice cream combines the richness of heavy cream with the vibrant, tart flavor of fresh raspberries. The fruit is macerated with sugar and strained to create a smooth, seedless base that is blended with boiled milk and a touch of lemon juice for brightness. The result is a deeply flavorful, rose-hued frozen dessert with a velvety texture perfect for summer afternoons.
Ingredients
- 4 cups Heavy cream (Originally '1 seer fresh hard cream'. Converted to approx 4 cups. The original recipe implies a thick or clotted cream.)
- 2 pounds Fresh raspberries (Originally '1 seer fresh whole raspberries'. Converted to approx 2 lbs.)
- 2 cups Whole milk (Originally '0.5 seer pure fresh milk'.)
- 1 cup Granulated sugar (Originally '0.5 ratal (pound) crushed sugar'. Converted to volume (approx 1 cup).)
- 1 teaspoon Lemon juice (Strained.)
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Instructions
- 1Bring the milk to a boil in a saucepan. Once it boils, remove from heat and stir continuously with a spoon until it cools down completely. This prevents a skin from forming.
- 2Clean the raspberries and place them in a large bowl. Add the sugar and mash them well together. Let the mixture stand for 30 minutes to release the juices.
- 3Transfer the raspberry mixture into a strong, coarse cloth (like cheesecloth or khadi). Squeeze and mash firmly to extract all the juice and pulp, leaving only a dry ball of seeds in the cloth. Discard the seeds.
- 4Place the cream in a saucepan over low heat. Warm it gently until it melts (if using thick cream) or is just warmed through. Remove from heat and let it cool completely.
- 5Combine the cooled milk, cooled cream, strained raspberry juice, and lemon juice. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until firm. Transfer to a container and freeze until hard.
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