Red Fruits Home Made Ice Cream

It is getting hot here, and the best way to pay every sweat that we made is to treat oneself with ice cream or sorbet! I am not trying to complain here, i know a person who always complain about the weather, too hot, too cold, and even though i feel the same thing, i try not to be that person, just be thankful for the weather, especially if it is something normal, i mean it is summer, it is normal that we feel like we are in a giant oven box.

Well, industrial ice cream (especially Ben and Jerry, also Hagen Dasz ) are great, but, nothing can beat home made ice cream is you know how to do it well!

2 years ago, i tried making one, but i just hate the egg yolk color domination which does not put the synchronization between the color, and the taste that our brain perceive, beside, since i did not have sorbetière (ice cream maker), the result was full of small crystal, which made the ice cream tasteless. But this time it works quite well...maybe it is just a matter of patience and the fridge as well. I mean we changed our fridge since the last time, so this ice cream has quite a nice taste with less crystal than the last time. And the color of red fruits that i used, covers the color of the egg yolk.

For the original recipe, i used Glacé marbrée au Cassis by Susana Tee (Paragon 2004), i modified it as usual (she uses cassis - black currant and whipping cream).

Ingredients

• 50 cl of milk
• 2 tps vanilla syrup (liquid)
• 205 gr white sugar
• 4 egg yolk
• 350 gr red fruits (i used the frozen one from Picard)
• 6 tbs water
• 50 cl thick cream

Methods:

1. Into a thick pan, heat the milk and vanilla, until it is close to boiling. Take it out from the fire, and set aside for 30 minutes.
2. In a recipient, using your mixer, mix half of the sugar together with egg yolk, until you obtain a mousy ribbon. Add the previous milk vanilla to it, and mix with wooden spoon. Pour it into a pan, through a sieve. Cook it in a small fire for 10 – 15 minutes, constantly stir using the wooden spoon, until the liquid covers the spoon when you take it out. Don't let it boiled!
3. Take off from fire, set it aside for 1 hour, stir it every now and then.
4. Make the puree of the red fruits. Blend smoothly the fruits, water and the rest of sugar, add it to the egg yolk cream..
5. Blend your cream very well put it in the fridge.
6. Put the egg yolk cream in the freezer for 1- 2 hours. Blend it using your blender, and add the thick cream, and put it back to the freezer. Wait for another 1,5 hour, and blend the cream again. Freeze it again until it is completely hard.