Raspberry Ice Cream
Ice creams with a high water content, such as fruit flavors, will freeze icy. To improve the texture, add light corn syrup—not the maligned high-fructose variety, but rather the bottled supermarket stuff that’s only one-third as sweet as table sugar. If you can’t abide by corn syrup, glucose or tapioca syrup fill similar roles. Just avoid honey, maple, and agave nectar, which are all sweeter than table sugar and won’t bring the viscosity you need. For the fruit, buy the finest peak-season raspberries you can find and leave them raw to preserve their fresh, ripe flavor. Don’t shy away from salt either, which will help keep the raspberry essence from being lost in the cream. An equal weight of blueberries or strawberries works just as well.
- 18 oz. fresh raspberries (about 3 cups)
- 3⁄4 cup sugar
- 1 cup heavy cream
- 1 cup whole milk
- 1⁄2 cup light corn syrup
- 1⁄2 tsp. kosher salt, or to taste
- In a blender, purée the raspberries and sugar until very smooth, about 30 seconds. Strain through a fine sieve to filter out any seeds or remaining fibers. (You should have about 2 cups of purée.)
- In a medium bowl, whisk the raspberry purée with the cream, milk, and corn syrup until fully combined. Add salt to taste.
- Cover and refrigerate the ice cream base until very cold, 45° or lower. (The mixture can be made up to 2 days ahead of churning.)
- In the bowl of an ice cream maker, churn the mixture according to the manufacturer’s directions until it’s firm and billowy, and a spoon dragged across the top leaves a lasting impression, about 30 minutes. Transfer to an airtight container and freeze until hardened, 4–5 hours.