Sunday, July 13, 2008
We had L's family up for the weekend and after alternating baking in the sun with icy dips in the Gunpowder River, everyone was ready for some ice cream. L's dad only really likes black raspberry, and his brother's favorite is cookies and cream. Even though this was an exercise in compromise, it was the perfect combination, which is not all that surprising, given my fondness of chocolate and raspberry. This makes a double batch, feel free to halve it.
Raspberry Cookies and Cream
1 12oz. package frozen raspberries, thawed
1 tsp lemon juice
3 cups heavy whipping cream
1 cup 1% milk
6 large eggs, beaten
1/2 cup seedless red raspberry jam
1/4 cup raspberry syrup (Torani is the best)
1 tsp salt
1 cup sugar
1 tsp raspberry extract
2 tsp vanilla extract
4 cups crushed oreo cookies
In a blender, combine raspberries, lemon juice, cream and milk in a blender. Blend to combine. Strain using a fine mesh colander. In a small saucepan, combine blended mixture with eggs, jam, syrup, salt and sugar. Whisk well to combine. Cook over medium heat, stirring occasionally until it comes to a simmer and thickens slightly. Remove from heat and stir in extracts. Chill at least 4 hours, until completely cold.
Prepare ice cream according to manufacturer's directions, stirring in cookies at the end. Freeze for 3 hours to set.