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. Remember to pre-freeze the container portion of the ice cream maker.
- 2 (12-ounce) bags Washington raspberries
- 1 ½ cups whipping cream
- 4 egg yolks
- ⅔ cup sugar
- Dash of salt
- In food processor or blender, blend raspberries and cream.
- Pour into medium saucepan, 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 ½ 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. (No ice cream maker? See “3 Easy Ways to Make Ice Cream Without a Machine.”)
- Let hard frozen custard stand at room temperature about 5 minutes for easier scooping.
Total fat: 15 g
Saturated fat: 8.86 g
Carbohydrate: 21 g
Fiber: 1.77 g
Protein: 2.68 g
Sodium: 32 mg
All content © 2008 Washington Red Raspberry Commission.
Become a Saturday Evening Post member and enjoy unlimited access. Subscribe now