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This morning, ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
cattitude and I bought cream and sugar. After lunch, I made raspberry ice cream (with a bit of blackberry because I thought I didn't have quite enough raspberries). Raspberries, sugar, and lemon juice, mixed together so juice comes out of the berries. That sits for two hours. Then, beat eggs, then beat in sugar, cream, and milk. Then the raspberry juice and mashed pulp go in, and it gets poured into the ice cream maker.
At that point, I discovered that the recipe I was using makes more than my ice cream maker can hold at once; next time, I will divide everything by two. (That's simple, and making 2/3 of a recipe would mean discarding a fractional beaten egg.)
I put the latest replacement knob on my ice cream make, turned it on, and everything went swimmingly. I put the extra ice cream mix back in the refrigerator while the machine did its thing. Once the first batch was done, and the machine had had a little while to rest, I made a smaller batch and mixed in chocolate chips while packing it into a freezer container. The second batch was closer to frozen when it came out of the ice cream machine, probably because it was a much smaller batch.
After dinner, we had raspberry ice cream (without chips). I liked it. Cattitude liked it.julian_tiger liked it. And the ice cream maker is in good shape, which is a relief. (It had seemed overstressed by an attempt at pear sorbet a while back, and with the previous replacement knob it was tricky to get the timing right.)
This recipe seems to be a nice compromise between the richness of making a custard first, and the simplicity of just using milk, cream, sugar, and whatever the flavor is (lemon juice, ginger, vanilla, cinnamon,…). That compromise does mean that I'm using raw eggs; I'm prepared to take that risk (these were Greenmarket rather than supermarket eggs, but I suspect that doesn't much matter), but not everyone may be.
cattitude and I bought cream and sugar. After lunch, I made raspberry ice cream (with a bit of blackberry because I thought I didn't have quite enough raspberries). Raspberries, sugar, and lemon juice, mixed together so juice comes out of the berries. That sits for two hours. Then, beat eggs, then beat in sugar, cream, and milk. Then the raspberry juice and mashed pulp go in, and it gets poured into the ice cream maker.At that point, I discovered that the recipe I was using makes more than my ice cream maker can hold at once; next time, I will divide everything by two. (That's simple, and making 2/3 of a recipe would mean discarding a fractional beaten egg.)
I put the latest replacement knob on my ice cream make, turned it on, and everything went swimmingly. I put the extra ice cream mix back in the refrigerator while the machine did its thing. Once the first batch was done, and the machine had had a little while to rest, I made a smaller batch and mixed in chocolate chips while packing it into a freezer container. The second batch was closer to frozen when it came out of the ice cream machine, probably because it was a much smaller batch.
After dinner, we had raspberry ice cream (without chips). I liked it. Cattitude liked it.
julian_tiger liked it. And the ice cream maker is in good shape, which is a relief. (It had seemed overstressed by an attempt at pear sorbet a while back, and with the previous replacement knob it was tricky to get the timing right.)This recipe seems to be a nice compromise between the richness of making a custard first, and the simplicity of just using milk, cream, sugar, and whatever the flavor is (lemon juice, ginger, vanilla, cinnamon,…). That compromise does mean that I'm using raw eggs; I'm prepared to take that risk (these were Greenmarket rather than supermarket eggs, but I suspect that doesn't much matter), but not everyone may be.