Fork me? Spoon me? Apparently I missed the ettiquette lesson on eating ice cream because when I tuck into a homemade pot of ice cream, I reach for a fork. A spoon only gets in the way of savoring every single bite…. I might as well confess that I usually eat it straight from the pot too; short of putting a sticky label on the tub, everyone knows it is mine because of my habit of leveling off the top of the pot or forking patterns into the top in a zen gardening fashion. Mentioning this on Facebook only caused a swarm of questions, most popular being “What about when it melts?” – well darlings, when it melts that is my signal to put down the pot and walk away. Despite my unsightly habits at home, I do use a spoon in public.
Should you ever be tempted to come over to the dark side of life this recipe for Raspberry Vanilla ice cream will woo you with a come hither that will make you reach for a fork without thinking. Rich, creamy, marbled with tart compote and layers with fresh raspberries… this ice cream was made for forks; spoons only dampen the experience. If you are going to play by the rules and use a spoon, serve it up in something fabulous. The cranberry glasses featured belong to my grandmother who passed them down to my mother after she was tired of looking at them, luckily my mother decided to clean out her kitchen so they landed in my car when we visited this summer; imagine the parties they have been to, the stories they could tell… They are my new official ice cream bowls, silver spoons included for when we are keeping up appearances and behaving like a normal family when it comes to ice cream.
Taking inspiration from the glasses, I added the berry compote because I had some taking up room in the fridge — it takes 15 minutes to make and a few hours to chill, get the recipe here. But if time does not allow, add a drizzle of really good preserve or jam. If you fancy something similar in the winter when berries are less available, swap the berries out with stewed stone fruits, pears, or apples for a festive fall twist on this summer recipe.
Ingredients
- 2 egg yolks
- 2 cups of Half and Half
- 1 cup of heavy whipping cream
- 1 teaspoon of vanilla extract
- 1 cup of white baker’s sugar
- Pinch of salt
- 1 cup of fresh raspberries
- 1/4 cup of raspberry compote
Instructions
- Add the dairy to a medium sauce-pan with the vanilla, and warm on low heat while you whisk the egg yolks and sugar together in a large mixing bowl.
- Gradually add the warm cream from the sauce pan into the egg mixture, stirring as you add the cream.
- Once the transfer is complete, return the mixture to the sauce pan, and cook on medium heat for about 20 minutes or until the mixture coats your spoon. (It is important not to let it boil, the heat should be simmering, if you see a bubble appear, remove it from the heat and reduce the heat to avoid any further bubbles).
- Once thick, remove from heat and allow mixture to steep at room temperature for 30 minutes before moving to the fridge to cool overnight.
- Add to your ice cream maker, and then, once thick and slightly frozen, fold in the raspberry compote to give your ice cream a marbled finish.
- To se the ice cream, pour it into your ice cream tub alternating between layers of fresh raspberries and the marbled ice cream.
- Freeze in the freezer to set and serve garnished with a a fresh raspberry.
Notes
Coryanne Ettiene | KitchenLivingWithCoryanne.com | 2014