|1 1/2 cups||fresh raspberries|
|1 1/2 cups||fresh strawberries|
|3 cups||whole milk|
|1 cups||whipping cream|
|optional||red food coloring|
- Place raspberries in a blender or food processor. Cover and blend or process until smooth. Transfer to a small bowl. Cut up the strawberries and add to same blender or food processor. Cover and blend or process until smooth. Combine with pureed raspberries. Using a fine - mesh strainer, sieve berries; discard seeds.
- large saucepan whisk together egg yolks and sugar. Whisk in milk, whipping cream and pureed berries. Cook and stir over medium heat until mixture just coats a metal spoon. Remove from heat. Stir in vanilla and, if desired, red food coloring.
- Cover surface of custard mixture with plastic wrap. Refrigerate until mixture is completely chilled (4 to 24 hours) before freezing.
- Freeze custard mixture in a 4 to 5 quart ice cream freezer according to manufacturer's directions. Ripen according to manufacturer's directions, if desired. Makes about 2 quarts or 16 (1/2 - cup servings).