Ingredients

• 12 ounces frozen (no sugar added) raspberries, defrosted
• 4 large egg yolks
• ½ cup sugar
• 1/8 teaspoon salt
• 1 ¼ cup milk
• 1 ¼ cup cream
• One 9" by 13" pan

Procedure

1. Puree the raspberries in a food processor. Strain the puree to eliminate any seeds.
2. In a bowl, whisk together the egg yolks, sugar and salt.
3. Scald* the milk and cream in a heavy bottomed saucepot. Whisk it briskly into the eggs. Return the milk, cream and eggs back to the pot and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Strain.
4. Stir in the raspberry purée. Cool over an ice bath** and refrigerate until cold.
5. Freeze according to ice cream machine manufacturer's instructions. While the ice cream is freezing, spray the pan with nonstick spray. Line the pan with plastic wrap.
6. Spread the freshly churned ice cream into the pan. Freeze until solid.
7. * Scald - Heat to just below the boiling point.
   ** Ice Bath - A separate bowl or container (larger than the bowl holding the purée) half full with ice water.

Phyllo Rectangles

Ingredients

• 2 ounces whole natural almonds, toasted
• ¼ cup sugar
• 2 ounces unsalted butter, softened
• 4 sheets phyllo (Athens brand preferred)

Procedure

1. Preheat the oven to 375 degrees.
2. Finely grind the almonds and the sugar in a food processor and set aside in a small bowl.
3. Lay the sheets of phyllo on a flat work surface. Remove one sheet from the stack and place it on the work surface in front of you. Cover the remaining sheets with a damp kitchen towel. Brush a single sheet with some of the melted butter and then sprinkle with ¼ of the almond sugar.
4. Lay a second sheet of phyllo on top of the first and again butter and sugar it. Continue in the same manner until you have 4 sheets. Extra phyllo can be wrapped and refrigerated for another use.
5. Cut the phyllo stack into 4" by 2½" rectangles for the large sandwiches or 2" by 1 ¼ " for the small sandwiches. Using a metal spatula transfer the rectangles to a baking pan that has been lined with parchment paper.
6. Bake for 10-15 minutes until golden brown.

Assembling the Sandwiches

8 large or 16 small sandwiches

Ingredients

• 1 pint of fresh raspberries

Procedure

1. Invert the pan of ice cream onto a cutting board. Remove the pan and gently remove the plastic wrap.
2. Cut the ice cream into the same size that you cut the phyllo (4" by 2 1/2" or 2" by 1 ¼ "). The ice cream can be cut in advance.
3. Sandwich the raspberry ice cream between two pieces of phyllo. Place each sandwich on a plate and garnish with some fresh raspberries.

©2001 Emily Luchetti