Raspberry Ice Cream

Here’s a Raspberry Ice Cream recipe that gives you a rich, creamy texture and fresh raspberry flavor. This version uses an egg custard base for extra creaminess.

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🍨 Homemade Raspberry Ice Cream Recipe

🕒 Prep Time: 30 mins

🍳 Cook Time: 15 mins

❄️ Churn & Freeze Time: 4–6 hours (or overnight)

🍽 Serves: About 1 quart (4–6 servings)

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📝 Ingredients:

For the custard base:

• 2 cups (480 ml) heavy cream

• 1 cup (240 ml) whole milk

• 3/4 cup (150 g) granulated sugar

• 4 large egg yolks

• 1 tsp vanilla extract

• Pinch of salt

For the raspberry puree:

• 2 cups (250 g) fresh or frozen raspberries

• 1/4 cup (50 g) sugar (adjust to taste)

• 1 tsp lemon juice

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🥣 Instructions:

🔹 Step 1: Make the Raspberry Puree

1. In a saucepan, combine raspberries, sugar, and lemon juice.

2. Cook over medium heat for 5–7 minutes, until berries break down and mixture thickens slightly.

3. Press through a fine-mesh sieve into a bowl to remove seeds. Discard seeds.

4. Let the puree cool completely. You’ll need about 1 cup of smooth raspberry puree.

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🔹 Step 2: Make the Custard Base

1. In a medium saucepan, heat cream, milk, half of the sugar (about 3/8 cup), and a pinch of salt over medium heat. Stir occasionally until warm (not boiling).

2. In a separate bowl, whisk together the egg yolks and remaining sugar until pale and thickened.

3. Slowly pour about 1/2 cup of the warm cream mixture into the yolks, whisking constantly (this tempers the eggs).

4. Gradually whisk the tempered yolk mixture back into the saucepan with the rest of the cream mixture.

5. Cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens enough to coat the back of a spoon (170–175°F / 77–80°C).

6. Remove from heat and stir in vanilla extract.

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🔹 Step 3: Combine and Chill

1. Strain the custard through a fine-mesh sieve into a clean bowl to ensure a silky texture.

2. Stir in the cooled raspberry puree.

3. Cover with plastic wrap (touching the surface to prevent a skin) and refrigerate for at least 4 hours, or until thoroughly chilled (overnight is best).

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🔹 Step 4: Churn and Freeze

1. Pour the cold mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).

2. Transfer the churned ice cream into a container. Press parchment or plastic wrap against the surface to avoid ice crystals.

3. Freeze for at least 2–4 hours, until firm.

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🍓 Optional Add-ins:

• Raspberry swirl: Reserve a few tablespoons of raspberry puree and swirl it in before freezing.

• Dark chocolate chips or chunks (add in last few minutes of churning).

• Crushed graham crackers or meringue pieces for texture.

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👩‍🍳 Tips:

• Use fresh raspberries in season for best flavor, but frozen work well too.

• For a tangy twist, replace 1/2 cup of cream with sour cream or Greek yogurt.

• Don’t skip straining — both the puree and custard will benefit from it.