I made the same recipe again but made some minor modifications. I inadvertently added a half-cup of sugar to the dairy I was warming on the stove, which isn't called for. I left out the sugar that goes with the raspberries that get pureed, which is only a quarter cup. Since I'd already made changes, I added a tablespoon of raspberry extract.
Overall, the ice cream was sweeter, less tart, possibly with a rounder raspberry flavor, and didn't freeze quite as hard as the original recipe. Still very good ice cream, of course. I'm not positive which one I like better.
My adventures with making ice cream. And eating it, too.
Thursday, July 26, 2007
Monday, July 16, 2007
It's raspberry season in Connecticut. My wife insisted I make raspberry chip. She didn't need to ask twice. I used the recipe from William-Sonoma's Ice Cream for this. It calls for making a custard, processing the raspberries mixed with some sugar, and then combining the two and letting that sit in the refrigerator overnight. A straight forward recipe with no surprises or anything. The result was excellent. The fresh berries did their work. My wife enjoyed how they played against the mini semi-sweet chips she asked that I use. The flavor is sweet but not overly so and also a little tart. The texture is also very nice, smooth and creamy. An enjoyable flavor very suitable for celebrating National Ice Cream Day (July 14).