Making ice cream is a tradition in my family and a bonding experience. When I was little, my parents used to own and operate a quaint ice cream store. On the weekends and after school my four older siblings would help work behind the counter. While they were busy working, I was learning how to walk – and stuffing my face with ice cream. There are plenty of face-covered-in-ice cream baby pictures to prove it.
Although we don’t own the ice cream store anymore, the frozen treat is still very present in our lives. Making ice cream continues to be a force that pulls us all together. It’s become such a staple in our lives, my nieces and nephews expect the tasty treat whenever Aunt Susie is home from college.
Now I encourage your family to try making ice cream together! Kids love being a part of the process, and it’s another way to teach them where their food comes from.
3 large Organic Valley egg yolks
1 cup sugar
1/2 cup water
3 cups fresh raspberries
1/4 teaspoon salt
1 tablespoon fresh lemon juice
2 cups Organic Valley half & half
Place the egg yolks into a food processor and set aside. Combine sugar and water into a small sauce pan. Place the pan on medium heat. Stir until the sugar dissolves. Turn up the heat and boil for 3 minutes without stirring. With the food processor running, pour syrup mixture over the egg yolks. Process until thickened and the ingredients appear pale yellow in color. Turn off and add raspberries, salt, and lemon juice. Turn food processor back on. Stir in Organic Valley half and half. Use the food processor’s mix function until all the ingredients are thoroughly mixed. Pour into a bowl and cover in the refrigerator until the ice cream base is cold. Pour contents into an ice cream maker and turn it on until it freezes to the consistency of your choosing!
Love fruity and chocolatey combinations like I do? Make it a raspberry truffle ice cream by adding 1/2 lbs of chopped chocolate to the ice cream machine when ice cream base is semi frozen!
From my family to yours, enjoy!