Raspberry-Cassis Ice Cream

Raspberry-Cassis Ice Cream
Photo by Pornchai Mittongtare


  • 2 cups whole milk
  • 2 cups heavy whipping cream
  • 6 large egg yolks
  • 1 tablespoon vanilla extract
  • 18 tablespoons sugar
  • 2 ½ tablespoons imported crème de cassis (black-currant liqueur)
  • 1 12-ounce bag frozen unsweetened raspberries

Puree raspberries, 2 tablespoons sugar, and crème de cassis in processor. Let stand 15 minutes. Strain puree into bowl, pressing on seeds to extract as much fruit as possible; discard seeds. Whisk yolks and remaining 1 cup sugar in medium bowl to blend. Bring milk and cream to simmer in heavy med...

View full recipe at Epicurious


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