Raspberry Ice Cream

Name: Raspberry Ice Cream
Ingredients: 1 pound Raspberry jam or jelly (Originally '1 Ratal'. Can substitute with approx. 1.5 cups.); 2 cups Heavy cream (Originally '0.5 Seer' (approx 1 lb). Use thick, high-fat cream.); 2 cups Whole milk (Originally '0.5 Seer' (approx 1 lb). Use fresh whole milk.); 2 teaspoons Lemon juice (Strained.); 2 drops Red food coloring (Optional, adjust to achieve a deep pink color.)

This vintage raspberry ice cream recipe combines the intense fruitiness of raspberry jam or jelly with rich dairy cream for a luscious frozen treat. The addition of fresh lemon juice brightens the sweetness, creating a perfectly balanced flavor profile with a deep pink hue. Simple to prepare yet elegant, this dessert offers a smooth, creamy texture that captures the essence of classic fruit ice creams.

Ingredients

1 pound Raspberry jam or jelly (Originally '1 Ratal'. Can substitute with approx. 1.5 cups.)
2 cups Heavy cream (Originally '0.5 Seer' (approx 1 lb). Use thick, high-fat cream.)
2 cups Whole milk (Originally '0.5 Seer' (approx 1 lb). Use fresh whole milk.)
2 teaspoons Lemon juice (Strained.)
2 drops Red food coloring (Optional, adjust to achieve a deep pink color.)

Instructions

1Bring the milk to a boil twice (scald it), then remove from heat and allow it to cool completely.
2Once the milk is cool, combine it with the raspberry jam (or jelly), heavy cream, and strained lemon juice. Mix thoroughly until well blended.
3Add enough food coloring to tint the mixture a deep pink color.
4Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until hard. Alternatively, pour into a mold and freeze until solid.