Raspberry isn't the first flavor that comes to mind when I think of Ben & Jerry's, but it's listed in the "Greatest Hits" chapter of their recipe book, so I figured I'd give it a whirl. I'm glad I did. This ice cream is delicious, creamy, and very fresh-tasting, with little juicy bits of berry throughout. And the raspberries came from the farmer's market, so I get to use Blush again!
One thing I should mention about the Ben & Jerry's book is that the recipes couldn't be much easier. They'd never ask you do anything as complicated as tempering eggs or seeding berries. I'm okay with a few seeds, but I'm not comfortable feeding my guests raw eggs, so I substituted their egg-free sweet cream base for the one with eggs. If you're willing to live on the edge, you can add two whole eggs and substitute one cup of milk for the half-and-half. Ice cream with eggs supposedly keeps better long term (not that I would know).
Since my raspberries were pretty mild, I also reduced the sugar from 1 1/2 cups to 1 cup, and I thought it was about right. Use your judgment.
Without further ado:
Raspberry Ice Cream
1 pint fresh raspberries
1 to 1 1/2 cups sugar
Juice of 1/2 lemon
2 cups heavy or whipping cream
2/3 cup half-and-half
Combine the raspberries, 3/4 cup of the sugar, and the lemon juice in a bowl. Cover and refrigerate 2 hours, stirring every 30 minutes.
Pour the cream into a mixing bowl. Whisk in the remaining sugar, a little at time, then continue whisking until completely blended, about 1 minute more. Pour in the half-and-half and whisk to blend.
Drain the juice from the raspberries into the cream mixture and blend. Mash the raspberries and stir them into the cream mixture.
Transfer the mixture into an ice cream maker and freeze following the manufacturer's instructions.
Makes a little over 1 quart.
(Cross-posted to the Kosher Blog.)