Raspberry-Cassis Ice Cream
A luxurious homemade ice cream combining fresh raspberries with crème de cassis liqueur, creating a smooth and creamy dessert with sophisticated black currant notes. This rich custard-based ice cream features a perfect balance of tart berries and sweet cream.
Ingredients
- •1 bag frozen unsweetened raspberries
- •2 tablespoons sugar
- •2½ tablespoons crème de cassis
- •6 large egg yolks
- •2 cups whole milk
- •2 cups heavy whipping cream
- •1 tablespoon vanilla extract
Cooking Instructions
- 1.
Puree raspberries, 2 tablespoons sugar, and crème de cassis in processor. Let stand 15 minutes. Strain puree into bowl, pressing on seeds to extract as much fruit as possible; discard seeds.
20 min
- 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.
15 min
- 3.
Place bowl of custard over another large bowl filled with ice and water and cool, stirring occasionally, about 40 minutes.
40 min
- 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.
240 min
