I Scream You Scream We All Scream for ICE CREAM!

So as of late I have been making homemade ice cream.  A couple of months ago we were at our friends Annette and Ricardo's house for dinner.  Annette is an incredible cook...I mean amazing...I make a point of not eating the day of so that I can gorge myself on her food.  One of the things she has been making as of late is homemade ice cream.  Last time we were there she even made a curry ice cream...I know you all are scrunching your nose...but it was really good and I liked it.

While at their house for dinner, my dear sweet wonderful husband made a comment along the lines of, "Why don't you ever make ice cream?!?"  Really!?! As I recall he was the one who did not want me to get another kitchen appliance. Alas, deep in my stash of kitchen tools I had a secret ice cream maker attachment given to me as a wedding gift that I have kept hidden until now!  Presto! Now I am making ice cream.  I think he has been pretty pleased with my little concoctions as he does seem to inhale my homemade ice cream.  To date I've made mint chocolate chip,  chocolate chip cookie dough (with homemade cookie dough) and now raspberry.

Super yummy with a Norman rating of 8.0 (which on his scale that would be listed as pretty good...his a tough critic!)

Below is the recipe for this weeks flavor of raspberry ice cream.

Raspberry Ice Cream

• 3 egg yolks

• 3/4 cup half-and-half

• 1/2 cup sugar

• 3/4 cup heavy cream

• 3/4 pint raspberries

• 2 tbs sugar

• a couple drops vanilla extract

• pinch of salt

Whisk the egg yolks briefly in a small bowl. Set a strainer over a heat-proof bowl. Heat the half-and-half and 1/2 cup sugar in a heavy-bottomed pot over medium heat, until sugar dissolves. When hot whisk a little of the hot half-and-half into the egg yolks and then whisk warm yolks into the hot mixture. Cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon. Do not let it boil. Remove from the heat and quickly strain. Add the heavy cream. Cover the mixture and chill. Puree the raspberries in a food processor, and strain the puree to remove the seeds. (It will take some help from your fingers to press the raspberries through while the seeds remain in the strainer.) Stir in the 2 tbs of sugar, and once the sugar has melted, add the berries to the cold cream mixture. Add vanilla and salt. Chill thoroughly and then freeze according to your ice-cream maker's instructions.