Ingredients
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5 cups (600 grams) frozen raspberries (defrosted), or you can use fresh
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2 tablespoons powdered sugar
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3/4 cup plus 2 tablespoons (200ml) heavy cream
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1 egg plus 2 egg yolks
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1 teaspoon lemon juice
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3/4 cups plus 2 1/2 tablespoons (180 grams) granulated sugar
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1/8 teaspoon salt
Directions
1
Done
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In the bowl of a food processor, place raspberries and blend into a puree. |
2
Done
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Place a sieve over a medium bowl, add the raspberries and strain out any seeds, working in batches. It takes some time so be patient. |
3
Done
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Set aside 1 cup plus 2 teaspoons (260 grams) of puree into a bowl and set aside. |
4
Done
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In the remaining puree, sift the 2 tablespoons powdered sugar, mix well and place into an airtight container. Refrigerate until ready to serve the ice cream. This is the sauce to pour over the ice cream. |
5
Done
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Whisk the heavy cream until it forms soft peaks. Place into another airtight container and refrigerate until ready to add to the recipe. |
6
Done
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Fill a medium saucepan with about 3/4 inch water (2 cm) and bring to a bowl then lower heat to a simmer. The bowl of your electric mixer should fit into the saucepan but bottom of bowl should not touch the water. |
7
Done
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In bowl of the electric mixer, whisk together the egg, egg yolks, lemon juice, granulated sugar, and salt. |
8
Done
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9
Done
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Place bowl in the electric mixer with whisk attachment and beat on medium-high speed until mixture is thick and cooled, about 8-10 minutes. |
10
Done
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Add the 1 cup plus 2 tablespoons of cold raspberry puree (one without the powdered sugar) and whisk into egg mixture on low speed until combined. |
11
Done
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12
Done
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Freeze for at least 12 hours. |
13
Done
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to serveScoop ice cream into bowls and drizzle over raspberry juice and any optional garnishes (pistachio nuts). |