Perfectly Smooth Raspberry Ice Cream

Homemade ice cream! Who doesn't love it? Ok, it takes a lot longer than going to the store and grabbing a carton, but you can do whatever you want with it! I had a good time making a few flavors this summer and will probably try a few more soon, maybe some dairy free ones for Doug.

• 12 oz fresh or frozen raspberries, thawed if frozen
• 3/4 cup granulated sugar, divided
• 1 cup heavy cream
• 2 cups whole milk
• 4 large egg yolks

Process the raspberries with 1/4 cup sugar in a blender or food processor until smooth. Push the mixture through a sieve with a rubber spatula into a bowl, pushing down on the solids to squeeze out as much juice as possible. Discard the solids.

Combine the heavy cream, milk, and remaining sugar in a medium saucepan and cook over medium heat, stirring frequently, until hot but not bubbling. Temper the egg yolks by slowly pouring 1 cup of the hot milk mixture into the egg yolks while whisking constantly. Pour the yolk mixture into the pot while whisking constantly. Continue whisking over medium-high heat until the mixture thickens slightly but before it begins to boil. Pour the mixture through a sieve into another bowl. 

Whisk in the raspberry mixture and transfer it to an airtight container. Cool to room temperature, then chill in the refrigerator until very cold, about 6 hours or overnight. 

Remove the cold mixture from the refrigerator and whisk in the raspberry mixture that settled to the bottom. Transfer to an ice cream maker and freeze and churn according to the manufacturer's instructions. Transfer to an airtight container and freeze till firm, about 6 hours or overnight. If the ice cream is hard, allow it to soften at room temperature for 10-15 minutes before serving.

NOTES: I mixed this with another chocolate chunk recipe I tried. Turned out amazing!

Prep Time: 20 min + churning and freezing

Recipe from The Unofficial Harry Potter Cookbook by Dinah Bucholz