This recipe is an accompaniment for Individual Chocolate Raspberry Baked Alaskas .
This recipe will yield more than you need for the baked Alaskas, but who would mind a little extra ice cream in the house?
Ice cream keeps 1 week.
Recipe information
Total Time
4 hours
Yield
Makes about 1 1/2 quarts
Ingredients
Special Equipment
Preparation
Step 1
Purée raspberries and syrup with lemon juice in a food processor, then force through a sieve into a bowl, pressing hard on and discarding solids.
Step 2
Whisk together sugar and cornstarch in a bowl, then whisk in milk, yolks, and a pinch of salt. Cook custard in a 2 1/2- to 3-quart heavy saucepan over moderate heat, whisking, until it just reaches a boil, then reduce heat and simmer, whisking, 1 minute. (Custard will look curdled.) Pour custard through a fine sieve into a bowl, then stir in vanilla and cool, stirring occasionally.
Step 3
Stir berry purée and cream into custard and chill, covered, until cold, at least 2 hours.
Step 4
Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.
