(yields 2 quarts)
Original Recipe: Cuisinart® Instruction and Recipe Booklet for the CIM-60PCC Series
- 4 cups red raspberries (thawed, if frozen)
- 1 cup sugar
- 2 ¼ cups half-and-half, divided
- 6 large egg yolks
- ¼ cup skim milk powder
- 1 cup heavy cream
- 2 tsp vanilla
- Purée the raspberries in a food processor or blender until smooth.
- Press the mixture through a sieve to remove the seeds and pulp. I ended up with 2 ¼ cups of purée of the most appetizing colour. I wanted to drink it right then and there! Place to the side until later.
- Place the sugar and about half the half-and-half in a saucepan and bring to a simmer while stirring regularly, making sure the sugar is completely dissolved.
- Reduce heat to low to keep the mixture warm.
- Place the egg yolks in a bowl and whisk (with a hand mixer or in a stand mixer) until thick and light in colour (approx. 2 minutes).
- While still whisking, pour about half of the hot half-and-half/sugar mixture into the eggs and whisk until blended.
- Pour the egg mixture back in the sauce pan and cook over medium heat in order to pasteurize the eggs. The mixture shouldn’t come to a boil, but it should reach 180°F (82°C) to be safe.
- Remove from heat and stir in the remaining half-and-half, powdered milk, and heavy cream.
- Finally, add the raspberry purée and vanilla and mix until incorporated.
- Cover and chill the custard in the fridge overnight.
- Freeze the next day according to your ice cream maker’s instructions.
So delicious! I love sorbet, don’t get me wrong, but the combination of the fresh fruit flavour with the creamy custard was just…so…good! Go and make this today!
P.S. I’m sorry I don’t have any pictures! I promise once I get my house/kitchen set up, I’ll be better about at least posting pictures of the final products.