Call it frozen custard, call it gelato – by any name this smooth and intensely
flavored frozen dessert is fantastic. You can freeze the custard in an old-fashioned
ice cream maker using ice and salt, but it’s absolutely effortless in one of the
new electric machines. Do remember to pre-freeze the container portion of the ice
2 (12-ounce) bags IQF Washington raspberries
1 1/2 cups whipping cream
4 egg yolks
2/3 cup sugar
In food processor or blender, blend raspberries and cream.
Pour into medium
saucepan and cook and stir over medium-high heat just until steam begins to
rise off surface.
In small bowl beat egg yolks and sugar well.
Gradually stir about 1/2 cup hot raspberry mixture into egg yolks.
Slowly pour yolk mixture into remaining raspberry mixture in the saucepan
and stir well to blend.
Turn into small bowl, cover and chill.
Freeze in ice cream freezer until almost solid.
Transfer to freezer container, cover tightly and freeze until ready to serve.
Let hard-frozen custard stand at room temperature about 5 minutes for easier
Makes about 1 quart or 8 to 10 servings
Nutrition Information per serving: calories 226, fat 15g, saturated fat 8.86g,
% calories from fat 59%, protein 2.68g, carbohydrates 21g, cholesterol 130.85mg,
sodium 32mg, fiber 1.77g
Recipe used with permission from
the Washington Red Raspberry Commission.