Raspberry and lemon ice cream
It is perfect, refreshing combination for an ice cream – summery raspberries and Amalfi lemons! Though you can make these with strawberries, blueberries, blackberries or a combination, if you prefer. Though many people thinking that is not possible to make a perfect ice cream at home, try this recipe and you will never buy a one in the supermarket. Feel free to experiment with tastes, add bits of nuts or fruit, shape it or just scoop it in a bowl. Good thing is that you may have all ingredients ready in your kitchen.
200 g raspberries
85 g sugar
3 egg yolks
150 ml milk
100 ml double cream
grated zest of 1 lemon
Place a suitable empty plastic container in the freezer. Blend half of the raspberries until smooth and mix in 10 g of the sugar. Set aside.
Whisk the egg yolks and remaining sugar in a bowl until creamy and the sugar has dissolved. Place the milk and cream in a pan and gently heat through. Remove from the heat and add the egg mixture. Return to a low heat and cook for about a minute, stirring all the time with a wooden spoon, until slightly thickened. Remove from the heat, fold in the raspberry puree, lemon zest and remaining whole raspberries.
Remove the container from the freezer and pour the mixture into it until ¾ full (any extra should be placed in separate container). Leave to cool slightly, then place, uncovered, in the freezer. After 30 minutes, remove and stirr well, then return to the freezer. Leave for another 30 minutes and repeat this procedure a few times until the ice cream is frozen. Leave in the freezer and use when required. If you have an ice cream machine, churn the mixture until it thickens, then place in a container and freeze, following the manufacturer’s instructions.