Raspberry shortbread ice cream


Raspberry ice cream isn’t as popular as strawberry ice cream, but he’s more charming if you really think about it.

It’s March and it’s snowing, and my first impulse was to make an ice cream reminiscent of Summer. This recipe is adapted from David Lebovitz’s book “The Perfect Scoop.” If you need a good ice cream bible, this is it.

I replaced the lemon juice with vodka (because it adds texture) and added shortbread cookies (because hey, cookies!)


1 ½ cups half and half
1 cup sugar
1 ½ cups heavy cream
4 large egg yolks
1 ½ cups raspberry puree (you will need 6 cups fresh or frozen thawed raspberries)
2 teaspoons vodka
Shortbread cookies, crumbled


1. Puree the raspberries in a food processor. Work mixture through a sieve to remove all the seeds. Hint: you can’t make friends with seedy ice cream.
2. Pour the cream into a large bowl and set a sieve on top. Set aside.
3. Warm the half and half and sugar in a medium saucepan until just before a boil.
4. Whisk together egg yolks and temper with warm cream and sugar mixture, whisking constantly. Quickly transfer mixture back into saucepan.
5. Continue to stir over medium heat with a spatula until mixture resembles custard and coats the back of a spoon. Hint: You want to use enough heat that a custard forms in good time, but if you use too much heat, the eggs will overcook.
6. Pour custard through sieve into cream. Add raspberry puree and vodka. Set on top of an ice bath.

Once the custard is cool, transfer it to the fridge for 3-4 hours. At this point, you can churn the ice cream. For best results, leave the ice cream in the freezer overnight before serving. Top with crumbled shortbread cookies.

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