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That there is lemon raspberry swirl ice cream. And it is FANTASTIC.

We just purchased the ice cream maker attachment for our Kitchenaid a few weeks ago. So far we’ve made three different batches of three different flavors.

First we had vanilla cherry chocolate chip. Then came rocky road. And yesterday we made the above.

Recipe is from the book before the cut.

2 large eggs
1 cup sugar
1/2 cup fresh lemon juice (about 5-6 lemons)
2 tablespoons butter
1 teaspoon lemon extract
2 cups light cream

Combine eggs, sugar,lemon juice, and butter in the top of double boiler.
Place over simmering water and beat constantly until mixture thickens, about 15 minutes.
Allow the lemon curd to cool slightly. (We let it cool for 10 minutes.)
Stir in lemon extract, then cream.
Cover and refrigerate about 8 hours or overnight.

Stir the cold custard well, then freeze in your machine according to your ice cream maker’s instructions.
Our Kitchenaid mixer required about 20 minutes to get ice cream to soft serve consistency.

Raspberry swirl is simply a seedless raspberry jam (1/4 cup) mixed with 2 1/2 tablespoons water. (Water loosens up the jam nicely.) Do this before you put your custard mixture in your maker and keep jam in fridge right up until you’re ready to mix in it.

You’ll mix the jam in once the ice cream is done freezing in your machine or mixer.

Transfer your ice cream to airtight containers and freeze until hard. (About 2 hours.)
Or you can eat it right away, I tried it before we put it in the freezer for the night and it was AMAZING as soft serve.

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