Raspberry Frozen Custard
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
- Dash salt
- 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.