I have a new hobby, and it's making ice cream

...because that seems like a reasonable thing for a 30-year-old man to do for his hobby.

Mangosteen bought a Cuisinart ice cream maker off Kijiji some time ago, but I only tried it for the first time this week.  The verdict: heaven in a dessert cup.  I made up the recipe by myself and the result is without question the finest ice cream I've ever tasted.  It even scoops just like hard ice cream from a store.

Keep reading for the recipe used to make the ice cream shown in the picture above.

Raspberry Vanilla Custard Ice Cream

1½ cups coffee cream (18%)
¾ cup whole milk
⅔ cup white sugar, divided
pinch salt
2 large egg yolks
1 teaspoon real vanilla extract
1½ cups fresh raspberries

Beat together the cream, milk, ⅓ cup sugar, and salt.  Bring to a light boil in a saucepan and immediately remove from heat.

In a separate bowl, beat together egg yolks and ⅓ cup sugar.  Add a little of the hot cream mixture, and beat well.  Repeat.  Now, pour the egg mixture into the saucepan and stir over medium-low heat for 2-3 minutes until heated through.  Do not let the mixture come to a boil.

Pour the mixture through a sieve and discard any large pieces.  Place in freezer and chill, stirring every hour or half hour, until the mixture thickens slightly.

Freeze fresh raspberries for ½ hour and gently stir into the cream mixture.

Transfer the mixture to an ice cream maker and prepare the ice cream according to the manufacturer's directions.

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