Ingredients

  • 450 grams raspberries
  • 85 grams powdered sugar sifted
  • 70 grams sugar, caster
  • 110 milliliters water
  • drop vanilla
  • 3 egg yolks beaten
  • 290 milliliters single cream or double cream
  • squeeze lemon juice

Directions

1. Gently heat raspberries and a tablespoon of water until soft. Purée and then sieve. Sweeten to taste with powdered sugar.
2. Dissolve caster sugar in water in a heavy saucepan. Boil to short thread stage. Remove from heat. While whisking, pour sugar syrup onto side of bowl containing beaten egg yolks. Continue whisking to the ribbon stage and mixture is cool.
3. Add cream, rasberry purée and lemon juice. Check for sweetness and add more icing sugar if necessary. Remember, the taste should be strong since it is masked when frozen.
4. Chill, then pour into an ice tray and freeze. If ice cream is not quite smooth when half-frozen, whisk it once more and return to the freezer.

Notes
Notes:This is a mousse Base cream.


Categories
Cream, PuddingsIce
Keywords
PuddingsIce Cream
MacGourmet downloadRaspberry Ice Cream. To import, drag image to your MacGourmet recipe box.