This is an ice cream for high summer. You’ll need an ice-cream maker. Because it doesn’t use eggs as an emulsifying agent, this ice cream will crystallize if put in the freezer—which means you’d best eat it immediately (as if you’d need any encouragement).
SERVINGS
Serves 6
INGREDIENTS
4 cups fresh or frozen black raspberries
11/2 cups sugar
Juice of half a lemon
2 cups heavy cream
1 cup whole milk
PREPARATION
1. Thaw frozen berries, if using. Place the berries, sugar, and lemon juice in a medium bowl and toss to incorporate the ingredients. Cover the bowl, leave out at room temperature for 2 hours stirring every half hour.
2. Pour the mixture into a blender and puree until smooth. In a large bowl, combine the cream and milk and stir in the berry puree until thoroughly blended. Pour the mixture into the ice cream maker and freeze according to the manufacturer’s instructions. n
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