Monday, August 8, 2011

I Scream, You Scream...

I believe I promised ice cream.

It's still summer, in case you hadn't noticed, so there's still plenty of time to make some ice cream.  In fact, it's one of my new obsessions.  As I mentioned in the last post, I just bought an ice cream recipe book, and then this past weekend on The Splendid Table, there was an interview with a woman who just came out with another ice cream book.  It's fate.

Beautiful, creamy, cold fate.

Perfectly Smooth Raspberry Ice Cream
adapted, but only in the finishing stages, from The Unofficial Harry Potter Cookbook- I promise, I'll have recipes from other books, eventually...
(Makes about 4 cups)

"While Harry is having a very unpleasant conversation with a pale blonde boy at Madam Malkin's (he reminds Harry of a skinny version of Dudley), Hagrid comes to the window and holds up this treat to show Harry.  When Harry's done being measured, he's relieved to escape the shop and enjoy a delicious ice cream cone (see Harry Potter and the Sorcerer's Stone, Chapter 5)."

12 oz fresh raspberries (you can use frozen, but thaw first!)
3/4 c. sugar, divided
1 c. heavy cream
2 c. whole milk
4 large egg yolks.

Process raspberries with 1/4 c. of the sugar in a blender or food processor until smooth.  Place a sieve over a bowl.  Pour the raspberry mixture into the sieve and push it through with a rubber spatula, squeezing out as much juice as possible.  (This is both fun and frustrating, as the seeds rather get in the way).  Discard the leftover solids.

This is what it should look like, post-sieve.

Combine the heavy cream, milk, and the rest of the sugar in a medium saucepan and cook over medium heat, stirring frequently, until hot but not bubbling.  It is important not to let this boil!

Have the egg yolks in a medium sized bowl.  Temper them (heat without cooking) by slowly pouring 1 c. of the hot milk mixture into the bowl while whisking constantly.  You want to keep the eggs moving and not get too hot or begin to cook.  Then you'll have cooked egg in your ice cream, and no one wants that.

Pour the egg mixture into the pot while whisking constantly.  Keep whisking over medium-high heat until it has thickened but before it begins to boil.  Pour the mixture through a sieve and into an airtight container.

Whisk in the raspberry mixture.  Lay a piece of cling wrap over the surface to prevent a skin from forming.  Cool to room temperature.

At this point, if you have an ice cream machine, chill the mixture in the fridge for at least 6 hours, re-whisk to mix in any settled raspberry mixture, and freeze in your ice cream maker according to the directions.  Transfer back to the airtight container, and freeze until firm.  Then enjoy!

However, if you are like me and do not own an ice cream maker, don't fear.  You too can enjoy homemade ice cream!  Just stick your cooled ice cream mixture in the freezer and start checking it every hour or so.  Once it begins to freeze on the side, whisk it vigorously, and put it back in the freezer.  Continue doing this until completely frozen.  Then enjoy!

P.S. It goes excellently with some chocolate cake.

Just saying.