A week ago, I went to Frontera Grill, which is one of celebrity chef Rick Bayless's restaurant in Chicago. For dessert, my husband and I had this simple yet life changing ice cream, which was Michigan Raspberry Ice Cream with d'aristi rum. It was just sooo delicious. I dream about this ice cream, folks.
It was so refreshing to have something different from your usual strawberry ice cream, which is really a fave of mine.
It was so smooth and silky and really just perfection. I knew that I needed to try to make some version of it at home, and this one is really great! I pureed the raspberries and made sure to strain them so I would not get any seeds. I wanted that smooth texture that Frontera Grill had coupled with that incredible raspberry flavor. I definitely think I succeeded. Try this recipe out and hopefully you will enjoy it as much as I did. You can also make it vegan which is even more amazing!!
Raspberry Ice Cream
1 cup milk (Vegan: Use regular refrigerated coconut milk)
2 cups heavy cream (Vegan: Use full fat canned coconut milk )
1- 1 1/2 cups granulated sugar (This should vary based on the sweetness of your berries)
2 tablespoons corn syrup
4 egg yolks (Vegan: Remove this)
2 teaspoons corn starch
1 cup strained raspberry puree from fresh raspberries (Puree in your food processor and pour through a strainer to get rid of seeds)
1 tablespoon vanilla extract
2 tablespoon rum
Whisk together milk, heavy cream, granulated sugar, corn syrup and eggs in a medium sized pan over low heat. Heat until the mixture is warm and continue to whisk so you don't end up with scrambled eggs in your custard. Remove from the heat once it slowly begins to almost boil and add in corn starch continuing to whisk until it thickens. Lastly whisk in raspberry puree, vanilla extract and rum and place in the refrigerator until the mixture is cold or place over an ice bath to speed up the process.
Add the ice cream mixture to your ice cream maker and churn according to your manufacturer's instructions. Add finished ice cream to a freezer safe container and freeze for 4-5 hours.