Raspberry-cassis ice cream from Around My French Table: More Than 300 Recipes from My Home to Yours (page 477) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on January 25, 2020

    Very good - a bit less rich and sweet than my favorite ice cream recipes, but I think that may have allowed the raspberry flavor to shine through more. My frozen raspberries were tart and pretty fresh-tasting (for frozen berries!) and that carried through to the ice cream. Easily scoopable even after full freezing. Texture wasn't perfectly creamy but very good for a fruit ice cream. I deviated from recipe by thawing berries in a strainer set over a bowl longer than I'd planned, so quite a bit of juice drained off. I cooked it down to a syrupy 1-2 tbsp and stirred it into ice cream base with raspberry puree. Since my berries were quite tart, I added an extra 2 tbsp sugar. Recipe doesn't mention yield - I got 1.5+ quarts. This recipe is very similar to one the author published in Bon Appetit in 2006 (also available on Epicurious: https://www.epicurious.com/recipes/food/views/Raspberry-Cassis-Ice-Cream-235175) but differs by calling for a bit less sugar and draining berries after thawing.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.