An ice-cream machine is a beautiful companion to a hot summer- particularly because you can toss in peak-ripe local produce. We've tried various flavours, including peach and raspberry. We preferred raspberry; peaches lose a great deal of their pungent sweetness after being frozen. But the tartness of raspberries compliments rich ice cream perfectly!
It's easy for young kids to help add the fruit, when the ice cream is nearly finished churning. You (an adult, or a kid who is older than 3 or 4) can make the custard the night before and chill it overnight in the fridge. Then in the morning, littler ones can help add the custard to the frozen bowl of the machine - and watch it spin!
Raspberry Vanilla Ice Cream
Adapted from Canal House
1 1/2 cups heavy cream
1 1/2 cups whole milk
1/2 cup plus 2 Tb sugar
1 vanilla bean, split lengthwise and seeds scraped out
6 egg yolks
1/4 tsp salt
2 cups fresh raspberries
Put the cream, milk and 1/2 cup sugar in a heavy pan. Place vanilla seeds and whole vanilla bean in the pan. Bring cream and milk to a slow simmer over medium heat, stirring gently until you dissolve the sugar.
In a separate bowl, whisk egg yolks, salt, and the 2 Tb of sugar until yolks are thick, and pale yellow.
Gradually ladle about 1 cup of the hot cream mixture into the yolks, whisking constantly. (This is called tempering-it gently warms and prepares the yolks to join the hot mixture on the stove.) Stir this now-warm yolk mixture into the rest of the cream in the pan on the stove. Reduce the heat to medium-low and cook, stirring constantly, until the custard is thick enough to coat the back of a spoon, and registers between 175 and 180 degrees on an instant-read thermometer, about 15-20 minutes. Stirring the custard constantly as it cooks and thickens prevents it from coming to a boil, and curdling.
Using a fine-mesh sieve, strain the custard into a medium bowl, and then add the vanilla bean back into that bowl. Place the bowl over a larger bowl filled with ice, and stir the custard often until it has cooled (about 25 minutes). Cover the mixture and refrigerate until completely chilled, about 4 hours (but ideally, overnight). Remove the vanilla bean- rinse, and dry it on a clean towel. It will live a second life as flavouring for plain sugar, or simple syrup.
Churn the custard in an ice-cream maker, following the manufacturer's instructions. Add the 2 cups raspberries just before the mixture finishes churning. It will be the consistency of soft-serve. Scoop into a covered container and freeze until solid, a few hours.