Friday we went raspberry picking at a close by berry farm. Everybody had so much fun. Yesterday I made the jam (18 jars) I'm so happy, my boys love this jam and the fact that I can control how much sugar goes in it makes me very happy.
Anyway, the lady at the berry farm had a great recipe for home made ice cream it actually appeared in the local paper next to the directions to the farm. I just had to try it.
I think is the best raspberry ice cream I ever had. Good think I made triple the recipe not that it will last to long. The only thing I changed was the amount of sugar ( love that I can control that).
This is the original recipe with the full amount of sugar ( as I said I made triple the recipe)
1 pint fresh raspberries ( about 2 cups)
1 1/2 cups sugar ( I just used 1 cup)
1/2 cup lemon juice
2 large eggs
2 cups heavy or whipping cream
1 cup milk.
In a large mixing bowl mix the raspberries with 1/3 cup of sugar (from the total of 1 1/2 cups),and the lemon juice, refrigerate for about 2 hours stirring every half hour or so.
In a large mixing bowl whisk the eggs until light and fluffy ( I used a mixer ) add the remaining sugar a little at the time whisking until completely blended.
Drain the juice from the raspberry mixture in the egg and cream mixture and mix well.
Using a fork or a hand blender purée the raspberries and add to the egg and milk mixture.
Stir to blend well.
Here the recipe calls for an ice cream maker. I don't have one. If you have one then use it according the manufacturing instructions, if not, those are my instructions.
Line a baking pan with plastic wrapper. Because I made triple the recipe I needed three of them. If you like it to be like the head picture then use a bread loaf baking pan. The other ones the more shallow ones have the advantage of freezing faster.
I had used two shallow ones as well as the bread loaf pan.
Freeze over knight. Serve with fresh raspberries, or with any topping you like ( chocolate is especially delicious)