Raspberries - no. Cream - I had about 1/3 of the amount I needed. Half & Half - none. Sugar - minimal. Eggs - a couple. I didn't even have any bottled lemon juice lurking in the back of my fridge. So, off to the store I went.
I picked up all the rest of the ingredients, and since it's not raspberry season here, headed toward the frozen fruits. No raspberries. Since I'm short, I even jumped up a couple of times just to make sure there weren't any lurking on a high shelf. Alas. So I brought the stuff home and set out to another store. Again, no raspberries. This time, it looked like they had a place for them, but they were out. Apparently there had been a run on frozen raspberries this weekend, and again, off to another store.
Lo and behold, they had raspberries. Really, really expensive raspberries, in very small bags. But I'd come so far - I wasn't going to let this stop me from making my ice cream. I bought two bags, hoping it would be enough but mentally preparing myself to go back for a third bag.
Fortunately, both for my sanity and my pocket book, the two 10 oz bags were almost exactly the right amount.
You really should make this ice cream. I don't think technically it can be called a gelato, since I'm pretty sure there are specific requirements for what differentiates an ice cream from a gelato (I wasn't paying a whole lot of attention when it was explained to me way back in the day when I was in Italy and first introduced to gelato - but I'm pretty sure there aren't any eggs in a gelato and there's also something about the cream). But, it tastes like gelato, so I don't care.
Raspberry Ice Cream
Recipe from David Lebovitz, but I found it here: A Whisk and a Spoon
INGREDIENTS
1 1/2 cups half & half
1 cup sugar
pinch salt
1 1/2 cups heavy cream
4 large egg yolks
1 1/2 cups strained raspberry puree
1 TBSP lemon juice
DIRECTIONS
Warm the half & half, pinch of salt, and about half of the sugar in a medium saucepan. Pour the cream into a large bowl and set the mesh strainer over the top.
In a separate medium bowl, vigorously whisk together the egg yolks with the other half of the sugar. Slowly pour the warm liquid into the egg yolks, whisking constantly, then scrape the warmed yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Quickly pour the custard through the strainer and stir it into the cream. Mix in the raspberry puree and lemon juice. Stir until cool over an ice bath.
Chill thoroughly in the refrigerator, but to preserve the fresh berry taste, churn the ice cream within four hours of making the mixture.
