This recipe combination is every end-of-summer/family birthday party memory from my childhood. My grandparents and parents had hand-cranked ice cream makers, and it was part of the party to take turns cranking while everyone gathered and chatted … ”You don’t get ice cream unless you’ve taken a turn cranking” was the rule. If you don’t have a hand-crank ice cream maker, don’t worry, it will work in small batches in a countertop ice cream maker. The raspberry compote is a classic that I remember from the Rothschild Farm & Gourmet Foods Raspberry Festival in my hometown of Urbana, OH. Try classic red raspberries from Sand Hill Berries or luscious black raspberries from Swopes Berries and Bees.
What is Compote?
Compote is what happens when fruit gets the royal treatment; gently simmered in sugar (and sometimes a splash of wine, citrus juice, or warm spices) until it turns soft, saucy, and spoonable. Unlike jam, there’s no pectin, no need to preserve it for winter, just simple, fresh fruit transformed into a luscious topping.
Serve it warm over pancakes, chilled with yogurt, or drizzled on cake or ice cream. It’s rustic, elegant, and endlessly customizable.
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Raspberry Compote with Homemade Vanilla Ice Cream
Description
A combination is every end-of-summer/family birthday party memory from my childhood.
Ingredients
Berry Compote
- 12 oz fresh raspberries (from Triple B Farm to pick your own; Snyder’s Berry Farm)
- ¼–½ cup sugar
- ½ lemon, juice
- 2 tsp cornstarch
Vanilla Ice Cream Base
- 4 eggs
- 2 cup (400 g) sugar
- ½ tsp salt
- 2 tbsp vanilla extract
- 1 tbsp vanilla bean paste (optional)
- 8 cup whole milk (from Twin Brook Dairy; cream top whole milk or Marburger whole milk)
- 1 cup heavy cream (whipping cream)
Instructions
- Raspberry Compote: Combine berries, sugar, lemon juice and cornstarch into a saucepan. With a rubber spatula, gently mix and bring to a simmer. Be careful not to let it burn. Cook until sugar dissolves and sauce begins to thicken. Pull from heat and let sauce cool before putting it into a container to store in the refrigerator.
- Ice Cream Base: This recipe is enough base to be used in a 6 qt hand cranked ice cream maker.
- In a medium heatproof bowl combine eggs, sugar, salt, vanilla and vanilla paste and whisk until fully combined.
- In a large saucepan over medium-high heat, combine milk and cream and cook until small bubbles form around the edges and mixture is hot.
- Temper the egg mixture by whisking in a few ladles of the hot milk, whisking constantly. Once egg mixture is warm, whisk it into the saucepan of milk, again whisking constantly. Reduce heat to medium-low, switch to spoon or spatula, stirring constantly until liquid thickens and mixture coats the back of the spoon; approximately 5-7 minutes.
- Remove from heat and strain into a large bowl. Place bowl in an ice bath and let custard cool completely, stirring occasionally. Store custard in refrigerator until ready to churn.
Tips:
For hand-crank ice cream makers, use 5 parts ice to 1 part rock salt. Add ice and salt in layers around canister. If using a countertop ice cream maker, make the ice cream in small batches and freeze.
You can use frozen raspberries for the compote but they tend to break apart quickly and lose shape and create more of a sauce texture.
- Category: Desserts
Story by Lauren Bohl White, Local Provisions
Styling by Keith Recker
Photography by Dave Bryce
