it was really warm this weekend.
a perfect excuse to make ice cream.
i wanted to make space in my tiny freezer, so i decided to use up the rest of my frozen raspberries.
the result: a creamy, pink ice cream!
raspberry ice cream
170g raspberries (fresh or frozen)
65g sugar
1/2 tsp lemon juice
160g milk
160g cream
1 egg yolk
heat raspberries with sugar and lemon juice until they fall apart (you might want to puree them in your food processor as well!).
set aside.
boil milk and cream, warm the egg yolk in separate pot.
add boiling milk and cream mixture and stir vigorously.
add the raspberry puree.
mix and then stir over ice bath.
chill.
when thoroughly cool, freeze in your ice cream maker according to your manufacturer's instructions.