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Though the recipe calls for black raspberries, you can sub other berries, such as blackberries or red raspberries, in this rich Italian-style ice cream.

Source: Midwest Living

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Recipe Summary test

hands-on:
45 mins
total:
13 hrs 15 mins
Servings:
18
Yield:
2-1/2 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Allow egg yolks to stand at room temperature for 30 minutes.

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  • In a large mixing bowl, beat egg yolks with an electric mixer on high speed for 5 minutes or until thick and lemon colored. Gradually add the 3/4 cup sugar, beating until well combined.

  • Transfer egg mixture and lime zest to a large saucepan. Add half-and-half and whipping cream. Cook and stir over medium heat for 8 to 10 minutes or until mixture reaches about 180° and thickens slightly to coat the back of a metal spoon. (To test, dip a metal spoon into the custard and draw a line with your finger through the coating. The custard is done when the edges along the line keep their shape.) Remove from heat. Pour custard through a fine-mesh sieve into a large bowl to remove lime zest. Place bowl in a very large bowl or sink half full of ice water. Stir to cool the custard; set aside.

  • In a medium saucepan, combine 3 cups black raspberries, 1/2 cup sugar, the peach preserves and salt. Bring to boiling over medium heat, mashing berries with a potato masher or wooden spoon; reduce heat. Simmer, uncovered, for 5 minutes, stirring frequently. Remove from heat; cool slightly.

  • Transfer berry mixture to a food processor or blender. Cover and process or blend until almost smooth. Pour mixture through a fine mesh sieve into a medium bowl, pressing on solids with back of a spoon; discard solids. Stir mixture into custard.

  • Transfer the custard mixture to a bowl or other container. Cover surface with plastic wrap; chill 8 to 24 hours. Transfer to a 4- or 5-quart ice cream freezer. Freeze according to manufacturer's directions. Spoon into freezer container with tight-fitting lid. Using a sturdy rubber spatula, fold in 11/2 cups chopped black raspberries, the chocolate and nuts until just swirled. Cover and freeze for 4 hours to ripen.

Nutrition Facts

309 calories; fat 22g; cholesterol 117mg; saturated fat 11g; carbohydrates 29g; mono fat 8g; poly fat 1g; insoluble fiber 3g; sugars 21g; protein 4g; vitamin a 583.1IU; vitamin c 8.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 16.1mcg; vitamin b12 0.2mcg; sodium 53mg; potassium 178mg; calcium 70.7mg; iron 1.3mg.
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