My raspberry patch is busting out all over with berries. We eat lots of ours straight off the bush, but the occasional lucky pint makes it inside to the kitchen. One of those met its delectable fate in this ice cream just the other day. I am so ruined for Haagen Dazs. Amateur punks.
Raspberry Sour Cream Ice Cream with Hazelnut Croquant
This recipe is a modification of the Strawberry Sour Cream Ice Cream recipe in David Lebovitz's The Perfect Scoop.
1 heaping pint fresh raspberries
1 tablespoon lemon juice
1 cup sugar
1 tablespoon vanilla vodka (I make my own; simply immerse a split vanilla bean in a 750 mL bottle of vodka and let it sit for a couple weeks)
1 cup sour cream
1 cup heavy cream (35%--also, if you live in Nova Scotia, "the purple one")
1 batch hazelnut croquant (recipe below)
Combine all ingredients and blend until evenly combined. Refrigerate for 1 hour, then process according to your ice cream maker's instructions. Add croquant during last minute of churning.
1 cup sugar
1 cup toasted chopped hazelnuts
Line a baking dish with aluminum foil and set aside.
Melt sugar in a cast iron pan over medium heat until completely liquid, stirring carefully from time to time. Add toasted hazelnuts and stir to combine, then quickly transfer mixture to prepared baking dish, spreading it out as thinly as possible.
Once croquant has cooled, seal it in a freezer bag and crush with a hammer into pieces small enough to work for the recipe above, according to taste.