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.
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.
ReplyDeleteNimrod
No kidding boys and girls. It really is some of the best ice cream you've ever tasted.
ReplyDelete-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!
ReplyDelete~Ann O.