The ice cream making continues here at home with a batch of raspberry using the eggless recipe from earlier when we made Strawberry Ice Cream. Because I really can't deal with raspberry seeds, we pureed all of the fruit and strained it to make a really smooth, slightly tart ice cream. I wanted to add some little chunks of dark chocolate, but Shack was having none of that. The Kid and I like stuff in our ice cream - chocolate chunks, pieces of brownie, cookie dough or oreos. Shack, our picky toddler, likes his ice cream smooth and the only chunks he can handle are chunks of the fruit. I am not saying that this ice cream is not delicious, because it is, but what does a girl have to do to get a bit of dark chocolate chunks in her ice cream?
We are going to have to work something out around here.
Eggless Raspberry Ice Cream
1 cup whipping cream
1 cup 18% cream
1/2 cup sugar
1 1/2 cup raspberries
Mix the berries with 1/4 cup of the sugar and let macerate at least an hour at room temp or overnight in the fridge if possible.
When it's time to make the ice cream, puree the berries in whatever you use to puree things (I use my food processor) and strain to get rid of all the seeds. Mix the puree with the creams and the remaining 1/4 cup sugar and a pinch of salt.
As always, follow your ice cream manufacturer's instructions.
With the kitchen aid, remove the frozen bowl from the freezer (freeze it at least 15+ hours) and attach all of the parts to your stand mixer. With the motor running on low, pour in the raspberries and cream and process until smooth. Because this one was more liquid than the strawberry due to the puree, we churned this one for 20 minutes before removing it to a container and putting it in the freezer.