...head over to Makielski's Berry Farm and pick a quart of raspberries so you can make this:
Last night Brian and I enjoyed some (with Saunder's hot fudge sauce) and hallelujah it turned out great! This ice cream has the intensity of fruit flavor that both Sarah and I remember from our various gelato snarfing expeditions in Italy. Zingerman's fruit gelatos don't even come close--both their strawberry and raspberry are more like a vanilla ice cream with good jam swirled in. Not bad, but not the intense pure blast of fruit essence that this ice cream delivers.
Sarah's Incredible Raspberry Ice Cream
adapted from Emeril Lagasse
2 pints fresh raspberries, picked over
1 1/2 cups sugar
2 cups heavy cream
1 C milk (whole, 2% or evaporated)
4 egg yolks
In a saucepan, over medium heat, combine the raspberries, sugar, milk and cream. Bring to a boil, reduce to a simmer, and cook for 4 minutes. Remove from the heat. Puree the mixture using a hand-held blender or food processor. Strain the mixture through a fine-mesh sieve (you may have to push and stir to get the good stuff away from the seeds). Place the mixture back in the saucepan.
In a separate small bowl, whisk the yolks until smooth. Add 1/2 cup of the warm cream mixture to the yolks and whisk well. Add the yolk mixture back to the cream and continue to cook for 3 to 4 minutes. Remove from the heat and strain again through a fine mesh sieve. Cool until chilled, either in an ice bath, or press a piece of plastic wrap over the custard and refrigerate until cold. Freeze in an ice cream machine according to manufacturer's directions.
Excellent eaten on its own, but it can be truly mind blowing if you top a fresh sliced peach (there are still a few available at the farmer's market!) with a scoop of this stuff, or drizzle dark hot fudge sauce over the top.