Raspberry Ice Cream
Ingredients
Directions
Press the raspberries through a sieve to remove seeds.
Pour the rich boiled custard over the raspberries.
Freeze the mixture until solid.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Red raspberries
- Provide the main fruit flavor and color, and the pulp that gives the ice cream its body.
- Rich boiled custard
- Adds richness and a smooth, creamy texture that keeps the frozen ice cream from turning icy.
The step that matters
Freeze the mixture until solid. Freezing slowly in a thick, sweet base is what keeps ice crystals small. Freezing it too slowly or without enough sugar and fat lets larger crystals form, making the ice cream grainy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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