– 4 egg yolks from large egg– 50g or ½ cup g granulated sugar– Pinch fine sea salt– 480g or 2 cups heavy cream– 340g ripe raspberries frozen or fresh (if fresh, taste the berries first - make sure they're flavorful)– 1 tablespoon freshly squeezed lemon juice
INGREDIENTS
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INSTRUCTION
Sugar, salt, egg yolks, and heavy cream should be mixed together in a saucepan. Put on a heat setting of medium-low.
STEP 1 .
As the temperature reaches 165 degrees Fahrenheit, you will observe that the bottom of the custard is beginning to thicken. This is a change that you will notice.
STEP 2.
Place the cream in a bowl and set aside. If the cream has bits, strain it through a fine mesh sieve into the bowl.
STEP 3.
Use a high-speed food processor to puree raspberries. Pour raspberry puree into the sieve over the cooked custard.
STEP 4.
The sieve mesh should be fine. Stir and press on the berries to extract as much puree as possible, so take your time and use your muscles.
STEP 5.
Scrape the sieve bottom to collect puree. Add lemon juice and stir until combined.
STEP 6.
You can have vanilla. Cover the mixture with plastic wrap and put it in the fridge for 6 to 8 hours or overnight once it's at room temperature. Should the custard rise, mix it.
STEP 7.
Here are some steps to churn your ice cream machine. Put in an airtight container and freeze. Once ice cream is frozen, it can last for a year.