This summer I have been attracted by the blooming of various berries; I have to admit that the raspberries, that have been growing locally, are my favourites.
This ice-cream is so refreshing and sweet that will make you want to have more and more; I find it great after a nice meal as give a good digestive feeling.
250 ml (1 cup) whole milk
125 ml (1/2 cup) heavy cream 35%
100 gr (1/2 cup) white sugar
1 egg yolk
3 cups of whole raspberries (fresh or frozen)
1 tbsp lemon juice
In a small pot heat up the milk and cream to a simmer, in the meantime whisk together the sugar and egg yolk and add to the milk and cream; heat it up to max 175F (80 C) checking the temperature with a thermometer, then turn off the heat and cool down.
In the meantime, blend the raspberries with the lemon juice; to have a smoother sauce, strain it through a fine mesh sieve. Add to the milk and cream mixture; place it in the fridge to chill for few hours, better overnight.
Once ready to make the ice-cream, following the instruction of your ice-cream maker.
My mixer takes 20 minutes to have it churned at perfection, then transfer the ice-cream in a container that can be frozen and place it in the freezer for at least 4 hours to settle and freeze.