Sour Raspberry Ice Cream
(Recipe shamelessy adapted from another blogger’s recipe, can’t remember the name, but she was linked through David Lebovitz)
The original recipe called for strawberries. For some reason, I couldn’t find any last week (which is weird, because they’re all over the place this week, and taste frikkin’ awesome!), but raspberries were on sale. So, I thought, wait, I like raspberry Mort Subite, which is a soured beer, so why not?
This is (almost!) a guilt-free ice cream. Well, it is in my book, anyhow. My book of guilt-free pleasures. The taste comes close to tasting like frozen yogurt, but doesn’t have that sharp bite to it. Very simple to make, no making of custards, no egg yolks—a shame, really—no scraping of vanilla beans, etc. Let fruit macerate in sugar, mix in the creams, and voilà.
- 1 lb raspberries, rinsed
- 3/4 cup sugar
- 1 cup sour cream
- 1 cup 35% cream
- 1/4 tsp salt
- Juice squeezed from 1/4 of a lime
Place the raspberries and sugar in a bowl. Stir until the sugar is incorporated. Cover with plastic wrap and let sit at room temperature, stirring occasionally.
After an hour, pour the raspberries, creams, salt, and lime juice into a mixer. Whip at high speed. (The original recipes calls for a food processor so, if you have that, go for it.)
Chill the mixture for a few hours, or over night, and then transfer to your handy dandy ice cream maker. Chill for a couple hours or, again, overnight.
To serve, let it thaw at room temperature for about 5 minutes. And, for the love of all that is good and holy, do not use hot water to dip your scoop in. You have been warned.
