Yellow Raspberry Ice Cream
Ingredients:2 cups yellow raspberries
1 tablespoon lemon juice
1 cup sugar, divided
2 cups half-n-half
1 teaspoon vanilla extract
2 teaspoons orange flower water
Directions:Place yellow raspberries in a small bowl. Add 1 tablespoon lemon juice and 1/3 cup of the sugar; stir to combine. Cover with plastic wrap. Allow yellow raspberries to macerate for 2 hours at room temperature, stirring occasionally.
In a large bowl, combine 2 cups half-n-half with the remaining 2/3 cup sugar. Stir with a whisk until sugar dissolves. Add 1 teaspoon vanilla extract and stir. Add 2 teaspoons orange flower water and stir. Carefully pour off just the juice from the yellow raspberries into the milk mixture; stir until everything is combined. Set aside the yellow raspberries and re-cover.
Turn the ice cream machine ON. Pour the milk mixture into the ice cream machine and freeze for 25 minutes.
Add yellow raspberries to the ice cream machine and freeze for another 5 minutes.
Turn off the ice cream machine. Transfer the ice cream to a freezer container and freeze until fully set.
Notes: Yellow raspberries are related to red raspberries. When ripe, they are yellow to pink in color. They smell and taste much like apricots, with an underlying raspberry flavor.
Ideally, the yellow raspberries should be frozen and then thawed for this recipe. That breaks down the cell membranes, releasing juices and tenderizing the berries so they don’t freeze into little rocks inside the ice cream.
Orange flower water may be purchased at ethnic or international food stores. This ingredient emphasizes the delicate flavor and scent of yellow raspberries.