This works best (read: at all) if you have access to fresh or frozen blackcaps. They grow wild here at the Rookery. With fairly constant access to the main ingredient for several weeks, I am starting to resume my former penguinesque physique. I won't say it is necessarily worth it, but it is gooooood.
2 cups black raspberries (if using frozen, thaw and keep the juices)
1 squeeze lemon or key lime juice
3/4 cup + 3 tablespoons sugar
2 cups heavy whipping cream
2 eggs (or 1/2 cup pasteurized egg-in-a-carton if you're going to be a wuss about salmonella)
1 splash (about 1/4 cup) milk
Toss the raspberries with the lemon or lime juice and 3 tablespoons sugar and let sit for 1 hour. Raspberry juice will start to leak out. After an hour, stir the berries and run them through a blender for a few seconds to get berry puree. Set the puree aside for a moment. Run 2 eggs through the blender until well beaten, then add 3/4 cup sugar and pulse for a few seconds longer to combine. In a medium bowl, combine the egg/sugar mix, the whipping cream, and the splash of milk. Add the berry puree. Freeze in an ice cream freezer until the paddle stops spinning. Serve with a side of defibrillator paddles.
3 comments:
If you set the blender aside, thus reducing your carbon footprint, and whisked the eggs etc., it might have the dual effect of reducing the penguinesque and making you feel you'd _earned_ this sweet.
Nimrod
No kidding boys and girls. It really is some of the best ice cream you've ever tasted.
-Emp. Peng
Anyone braving the canes of raspberries deserves a delightful delicacy like that! I remember picking raspberries! My arms looked like a herd of cats launched off them and my pocket still didn't have a lot of cash! Never paid well!
~Ann O.
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