The Dabble

-food with a side of life-

Honey Raspberry Ice Cream

My posts on foodbuzz have been non-stop talk about ice cream. Some of my kind foodbuzz friends have encouraged the continuation of ice cream making by me. Thank you all, I intend to. I christened my new ice cream maker not even a week ago and I have already made 3 kinds. This recipe, honey raspberry, is my favorite so far. I came across this recipe at fromculinaryconcoctionsbypeabody. I don’t have a double boiler (I know I could make one but I didn’t…) so I just used a saucepan. I also used honey from my local farmer’s market, not raspberry honey and left the seeds in for tartness. (It compliments my sarcastic, tart side- geez, I’m a dork and that’s fine by me.)

Honey Raspberry Ice Cream
Honey Raspberry Ice Cream

Honey Raspberry Ice Cream

1 quart raspberries
1/3 cup raspberry honey(or any honey will do)
2 cups heavy cream
1 cup half and half
1 tsp lemon juice
1- 1 ½ cups sugar(depending on how sweet your berries are)
3 egg yolks
¼ tsp salt

In a bowl, add the yolks, sugar and honey and whisk together- set aside. Using a double boiler over medium-low heat, add the half and half, cream, raspberries and salt. (Again, I used a saucepan and it worked well.) Whisk regularly the mixture, heating until the temperature reaches about 145F. The mixture should begin to turn purple.

Once the cream mixture has reached the desired temperature, slowly add about half of the mixture to the eggs and sugar while whisking vigorously. This will prevent the eggs from curdling. Once the eggs and cream have been thoroughly integrated, pour the egg mix back into the remaining cream.

Whisk constantly and slowly as the mix rises in temperature. Once the temperature reaches 165-170F — or when the mix evenly coats the back of a spoon — remove from heat and add the lemon juice. Whisk them in completely and run through a sieve (if you wish) to remove any raspberries seeds. Move to a new container to cool. The mix can be placed in the freezer for 2 to 3 hours or, preferably, into the refrigerator overnight.

Churn according to your ice cream maker’s instructions. After churning, place in freezer to firm up. I recommend placing a seal of plastic wrap tightly against the ice cream after making it to prevent a skin from forming on the ice cream’s surface. (I didn’t do this and it turned out but I have heard this method is common.) Serve once firm enough.