I’m back to the non-custard method, and made a yummy batch with fresh berries at the end of July 2008.

I made a new kind of raspberry ice cream. This recipe was from Williams-Sonoma Collection: Ice Cream, and was the first ice cream that I’d made using the custard method – usually I put the raw eggs, milk, and sugar in, instead of cooking them together. The ice cream was also different in that it required me to mash the raspberries through a strainer instead of just pureeing them, so there’s no pulp or seeds in the ice cream.

The ice cream looks amazing – very smooth, rich colour. I think it tastes very good, but my wife thinks it tastes “eggy”.

Made this on 23 November 2005 from pre-made slurry. Didn’t put enough sugar in.