Raspberry-Cassis Ice Cream

Name: Raspberry-Cassis Ice Cream
Ingredients: 1 12-ounce bag frozen unsweetened raspberries, thawed; 2 tablespoons plus 1 cup sugar; 2 1/2 tablespoons imported creme de cassis (black-currant liqueur); 6 large egg yolks; 2 cups whole milk; 2 cups heavy whipping cream; 1 tablespoon vanilla extract

7 ingredients

4 steps

Ingredients

1 12-ounce bag frozen unsweetened raspberries, thawed
2 tablespoons plus 1 cup sugar
2 1/2 tablespoons imported creme de cassis (black-currant liqueur)
6 large egg yolks
2 cups whole milk
2 cups heavy whipping cream
1 tablespoon vanilla extract

Directions

1

Puree raspberries, 2 tablespoons sugar, and creme de cassis in processor. Let stand 15 minutes. Strain puree into bowl, pressing on seeds to extract as much fruit as possible; discard seeds.
2

Whisk yolks and remaining 1 cup sugar in medium bowl to blend. Bring milk and cream to simmer in heavy medium saucepan. Gradually whisk hot cream mixture into yolk mixture; return custard to pan. Stir over medium heat until custard thickens enough to leave path on back of spoon when finger is drawn across, about 6 minutes (do not boil). Immediately pour custard into large bowl; mix in vanilla.
3

Place bowl of custard over another large bowl filled with ice and water and cool, stirring occasionally, about 40 minutes. Stir in raspberry puree.
4

Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to large container, cover, and freeze until firm, at least 4 hours and up to 2 days.