This has to be one of the most interesting ice cream type recipes I’ve ever made – and to this point, the most delicious. I was completely inspired by Sharon Santoni over at My French Country Home. Her idea of making ice cream without any type of machine was intriguing to me, plus it looked so mouthwatering delcious. So I decided to experiment and increase the volume (one can never have enough ice cream!) and possibly reduce the sugar. I always find that the addition of vanilla sort of tricks the brain regarding sweetness – so I added some.
We’ve been making quite a bit of ice cream this summer with a counter top cream maker. It never seems to make enough, certainly not enough for company, and I still have to freeze after blending. The following recipe makes quite a bit (almost filling a 9×13-inch dish) certainly more than my ice cream maker. It is dreamy rich, using all cream rather than a cream/milk combination, so you can keep your servings on the smaller side. It’s not much more time consuming than any egg based ice cream recipe, probably no more time consuming if you were to add crushed Oreo’s instead of making a berry sauce. BTW: if you decide to use something more sweet than berries (such as Oreo’s), you may want to reduce the sugar a bit.
I like that I only had to make one batch (to make a bunch) and once the mixture is combined and poured into the dish – I can forget about. No more worrying if the ice cream maker was frozen thoroughly before adding liquid or heaven forbid that it never made it to the freezer in the first place. No more worries that my kids might accidentally put the ice cream maker bowl into the dishwasher. And for me, the one who really doesn’t like a lot of gadgets, more space in my kitchen as I don’t need a specialty machine that only makes one thing! Oh, and my favorite thing about homemade ice cream…….control of ingredients……the least amount of chemicals for the greatest amount of goodness!
To begin you want to combine the berries with 1/2 cup of the sugar and simmer for several minutes (to dissolve sugar and thicken slightly). Then chill.
Next combine the whole eggs, egg yolks and another 1/2 cup of sugar and whip until pale and thick.
Then cook this egg mixture until thickened even a bit more. (I thought I’d save a dish, stir diligently and try this in a saucepan. Do not attempt. The sugar and the egg combination is a disaster for it sticking to the bottom of a saucepan. Stay with the glass double boiler set-up below.) Chill thoroughly.
Once the berries and the custard are chilled you can whip the cream along with the remaining 1/2 cup sugar and the vanilla. Then carefully fold the custard into the whipped cream.
And pour into a 9×13-inch baking dish or freezer proof dish (I had mine chilling in the freezer already).
Top with berry sauce.
With a spoon gently fold the berries into the whipped cream mixture. Place this in the freezer for several hours or over night – if you can resist!
Razzle Dazzle Raspberry Ice Cream
By May 9, 2014Published:
- Yield: 12 Servings
- Prep: 30 mins
Somewhere between ice cream and a mousse. This recipe is sure to please - no need for an ice cream maker.
- 4 cups berries (I used fresh, could use frozen)
- 1 3/4 cups sugar divided
- 9 eggs 3 whole, 6 yolks
- 1 quart heavy cream chilled
- 2 teaspoons vanilla
- In a medium saucepan, combine berries and 1/2 cup of the sugar. Bring to a simmer and cook 2 or 3 minutes, making sure all sugar is dissolved. Remove from heat and chill.
- In mixer bowl, combine whole eggs, egg yolks and 1/2 cup of sugar and whip until yolks are pale and thick. Transfer egg mixture to a medium glass bowl. Add a few inches of water to a medium saucepan and place bowl with egg mixture over saucepan. Cook over medium heat, stirring constantly as temperature rises, for about 10-15 minutes or until thickened (approx 165ºF). You will notice the custard thickening right about the 160-163º point, so no worries if you don't have a thermometer. Chill.
- Once your berries and egg custard are chilled thoroughly, it's time for final preparations. In a large mixer bowl, whip heavy cream along with vanilla and remaining 3/4 cup sugar until thick with firm peaks. Then with mixer on lowest speed, or by hand, gently fold egg custard into whipped cream. Pour mixture into a 9x13-inch baking dish or other freezer proof container.
- Drizzle berry mixture over whipped cream mixture. Then with a knife or spoon gentle pull or fold the berries through cream. Place in freezer several hours or overnight. Serve when mixture is frozen.
I’d like to try this with erythritol to make an great low carb frozen dessert. I need to do a little research first to see if it would work.