As you know, I bought Jeni’s Splendid Ice Creams at Home last week and I am totally obsessed. Almost anything that is in the fridge or growing in the garden has become ice cream. Our freezer is totally full. But yesterday I realized that a little baggie of raspberries Lars had ‘carefully packed’ would be perfect for ice cream. They were almost entirely smooshed and mainly juice. The only problem was that I didn’t have a recipe for it.
For most things, that’s not a problem at all. And I made it not a problem – because I have made so many of Jeni’s ice creams that I could figure it out. Here’s what I did. If you have an ice cream maker, I highly recommend making this today and serving it tonight with Fran’s Dark Chocolate Sauce. So freaking good!
Red Raspberry Ice Cream
(based on Jeni’s ice cream recipe)
1 1/2 cups whole milk
2 tablespoons cornstarch
1/4 teaspoon sea salt
1 1/4 cup heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
1/2 teaspoon vanilla
2/3 cup smooshed raspberries
Mix two tablespoons of milk with the cornstarch and set aside. Fill a large bowl with ice water and set aside.
In a 3 quart saucepan combine remaining milk, cream, sugar and cornstarch and bring to a boil over medium heat. Whisk at a rolling boil for four minutes. Remove from heat, whisk in corn starch mixture, return to heat and bring back to a boil for one minute. Remove from heat and add salt, raspberries and vanilla. Pour into a small bowl and place bowl into ice water bath to cool mixture. Do not stir.
When cooled, pour mixture into ice cream maker. Let spin until thick and creamy (about 25 minutes). Pack into an airtight container and freeze at least four hours.
And in a twist of irony, as I sat down to write this today I scanned Twitter first and saw that Better Homes & Gardens is working with Jeni today! She is featured in the August issue, they are giving away her book on Twitter, and she’s at headquarters all day.
Another crazy twist? My sister just drove across country and was telling me about the amazing ice cream she had in Nashville – caramel with almonds. She was telling me about it when we were talking about the massive amount of ice cream I was in the middle of making from Jeni’s book. Where was she in Nashville? At Jeni’s! Seriously. And I have the recipe for that ice cream in the book, she calls it Gravel Road.
It was so meant to be.
I am so on the ice cream band wagon right now. We are going to have to host an ice cream social this summer just to get rid of all of the ice cream I keep making! Probably after the baby is born… Update :: Today I’m at 38 weeks! Eek!