Saturday, June 12, 2010

Stonewall Raspberry Ice Cream

This recipe was on the front of our Summer postcard just sent out-Here is the recipe to print out and we have the Stonewall Raspberry Jam available now!

Serves: 3-4
1 1/2 cups half and half
1 cup whipping cream
1/3 cup plus 1 Tbsp. sugar
4 egg yolks
3/4 cup Stonewall Kitchen* Raspberry Jam or Sour Cherry Jam
Bring half and half and whipping cream to a simmer over medium low heat in a medium-heavy saucepan.
In a separate, medium size bowl, whisk egg yolks and sugar together.
When cream is heated, whisk hot cream into egg yolk mixture in a slow, steady drizzle. Return mixture to saucepan and return to stove. Stir continuously over medium-low heat until mixture thickens and coats the back of a spoon. Do not boil.
Remove from heat and stir in 3/4-cup Black Raspberry Jam or Sour Cherry Jam until melted.
Cover with plastic wrap, setting the wrap directly onto the custard and chill. Freeze in an ice cream maker according to manufacturer's directions.
Recipe Tips *To remove seeds from jam, heat over low heat and pass through a sieve.
click here to print recipe