I have decided for the summer that it would be a fun idea to post a new ice cream recipe every week!
Yay! I scream, you scream, we all scream for ice cream!!
We have 4 dairy goats who are in full swing of milk production and I am getting about 2 and half gallons a day so of course I have to use up that milk! So along with yogurt, several kinds of cheese and drinking I have been making ice cream about every other day and I suppose I will mention that our goat’s milk does not taste ‘goaty’ most people are pretty scared of it, thinking it’s going to have that goat flavor. Nope. Tastes exactly like cow milk, it’s very good.
Some friends of ours moved to Hungary last winter and left me their Cuisinart ice cream maker. It’s the kind that has the tub that you keep in the freezer and whip it out when you want to make ice cream and you don’t have to mess around with ice and salt and all that and it makes ice cream in about 20 minutes – which is awesome. So their ice cream machine is getting a work out living with me.
Now this raspberry ice cream.
I have been doing some research on making ice cream.
My problem has been that the ice cream tastes amazing straight out of the machine, but once it goes into the freezer it gets icy. Right? I know you’ve had the same problem.
I came across some website, (unfortunately I cannot remember for the life of me where is was) that said you have to use just a touch of corn syrup.
I know. I hate corn syrup as much as anyone and really don’t like using it for anything other than making fondant which I don’t eat.
But I mentioned it to my scientist husband and he says of course it would work! Because the corn syrup retards the ice crystals so they can’t form. Brilliant!
So I have been using a tiny bit simply for that purpose. However if you know you will eat all the ice cream straight of the machine, I would skip it.
- 2¼ cups whole milk
- Pinch of salt
- 1 tablespoon vanilla extract
- ⅔ cup granulated sugar
- 1 tablespoon corn syrup (optional)
- 6 egg yolks
- ⅔ cup heavy cream
- 1 cup fresh or frozen raspberries
- In a medium saucepan over medium heat 1 cup of the milk so that bubbles appear around the edges, then remove from heat.
- In a mixer fitted with the whisk attachment combine the egg yolks, salt and sugar and beat on high until light and fluffy.
- Then, with the mixer still running, slowly drizzle the warm milk into the egg mixture.
- Pour the mixture into a bowl and then stir in the rest of the milk and the heavy cream.
- Place in the fridge to chill, about half an hour.
- Once cold, pour the mixture into your ice cream machine and run according to manufacturers instructions.
- Once the ice cream machine is done and the ice cream is frozen but still soft, fold the raspberries into the mixture.
- Serve immediately!