Raspberry Ice Cream
By Sofya Hundt, www.GirlsGuidetoButter.com
Cool off with this fresh, raspberry ice cream. Top it off with Sofya’s raspberry-chocolate ganache.
Recipe Detail Serves: 12 20 Minutes Prep Time, 30 Minutes + Freeze Cook Time
Add 1 cup of raspberries, the sugar and lemon juice to a saucepan. Bring to a simmer over medium heat, stirring frequently. Reduce the heat to low and continue to cook for five minutes.
Strain the mixture through a fine sieve into a metal bowl, reserving the syrup and discarding pulp and seeds. Set the metal bowl into a second larger bowl filled with water and ice cubes to cool the syrup completely.
Meanwhile, process the remaining 2 cups of raspberries in a food processor until liquid.
Strain through a sieve over a bowl and use a rubber spatula to push the raspberry puree through. Discard the seeds and pulp.
Mix together the strained raspberry syrup, strained raspberry puree, and cream.
Transfer the mixture into an ice-cream maker and freeze according to manufacturer’s directions.
Enjoy this freshly churned or transfer into an air-tight container and freeze until firm (four hours to overnight).