Nothing says summertime better than ice cream and lemonade. But what about Raspberry Lemonade ice cream?
I had a yummy photo for you, but my computer swallowed it. :-(
I have been loving everything lemon lately and when I get it into my head that I want something I usually find a way to do it. My love for lemon and a homemade ice cream social at church inspired me to come up with Raspberry Lemonade ice cream and boy is it good. My son declared it the best ice cream ever and ate 3-4 times what he usually eats. My son usually only eats 2-3 kid bites of ice cream, yep you read that right. He just isn't that big into ice cream (usually). The Man declared it the bomb! This ice cream tastes true to its name. I was a little nervous that the cream would mellow it out too much, but nope. It is perfect. So now on to the recipe.
Finely grated zest of 3-4 lemons (I used 3, but mine were larger)
1/2 cup of fresh lemon juice (watch out for those seeds)
3/4 cup pureed raspberries
3/4 cup of sugar (or equivalent sweetener)
4 egg yolks
pinch of salt
1/4 teaspoon xanthum gum (helps keep it creamy without ice crystals)
1 cup of milk
2 cups of heavy cream
Combine lemon zest, juice, raspberry puree and sugar in a non-reactive bowl. Refrigerate for at least one hour to blend flavors.
Slightly beat the egg yolks in a large bowl. Pour milk into a sauce pan and heat to a bare boil. Pour the milk into the bowl with the eggs, whisking while you pour. Return the milk and egg mixture to the saucepan. Heat gently, don't boil, until the mixture thickens and coats the back of a spoon. Remove from heat and whisk in the xanthum gum. Stir in heavy cream. Cool to at least room temperature, but it is best if you chill in the refrigerator for a few hours or over night.
Combine the milk, egg and cream mixture with the lemon mixture. Mix well. Now churn in your ice cream maker according to the manufacturer's instructions.