Raspberry Ice Cream Recipe

This homemade Raspberry Ice Cream is deliciously fruity, lusciously creamy and loaded with raspberry flavor! This raspberry ice cream recipe is made with a rich and sweet heavy cream base custard with fresh raspberries and then churned in an ice cream maker.

✔️ Fresh Raspberry Ice Cream

Ice cream is definitely the perfect summer treat, so get your ice cream maker out and churn up a delicious frozen dessert!

Enjoy the bright and fresh fruit flavor of raspberries and the creamy texture of this custard base homemade ice cream.

✔️ Raspberry Ice Cream Ingredients

Be sure to check the printable recipe card below for the ingredient’s list and their exact quantities.

• Egg yolks
• Granulated white sugar
• Frozen Raspberries
• Vanilla extract
• Heavy cream (or heavy whipping cream)
• Milk
• Kosher salt or sea salt

🔎 How To Make Raspberry Ice Cream

This is just a quick review of how to make this recipe. For detailed instructions please read the printable recipe card below.

1. In a small saucepan, over medium heat, stir together the heavy cream, milk, vanilla, and the sugar (minus 4 tablespoons of sugar which will be mixed with the egg yolks). Heat the mixture over medium-low heat until hot, but not bubbling. Don’t let it boil. As soon as you see small bubbles around the perimeter of the saucepan, the milk is warm enough and ready.
2. In a medium size bowl, whisk egg yolks, the 4 tablespoons of sugar and the salt until well combined. While stirring, slowly add a cup of the hot cream mixture to the yolk mixture making sure you keep whisking vigorously to prevent the yolks from curdling. 
3. Next, stir in the egg yolk mixture into the saucepan. Cook over medium-low heat, stirring often, until the mixture is thick enough to coat the back of a spoon, about 10 minutes.
4. Strain the mixture through a fine mesh strainer. Cover and place in the refrigerator to cool. 
5. To make the raspberry purée, place the frozen fruit and sugar in a blender and process until smooth. If the raspberries are not very sweet, you can add additional sugar if desired. Strain the mixture through a sieve to remove the raspberry seeds.
6. Pour the raspberry puree mixture into the ice cream base and stir to combine. Cover with plastic wrap and chill for at least 4 hours or overnight.
7. Pour the raspberry custard into an ice cream maker. Churn ice cream according to manufacturer’s instructions until it reaches the consistency of soft-serve ice cream.
8. Transfer to a freezer-safe container and freeze for about 4 hours before serving. 

🔎 Can I Make This Ice Cream Recipe with Fresh Raspberries?

Yes, this recipe can be made with fresh raspberries as well as frozen raspberries.

🔎 Can I Add Fresh Raspberries as a Mix-In?

Yes, you can add raspberries as a mix-in however, we recommend you chopped the raspberries into smaller pieces. When the ice cream freezes, the raspberries will get hard. Bigger pieces may be hard to chew.

To store, place in an ice cream storage container, covered with plastic wrap and place in the refrigerator to cool. 

🔎 Can I Make This Ice Cream Recipe with Other Berries?

Yes, you can use strawberries, blueberries, black raspberries or blackberries to make this homemade ice cream recipe.

✔️ Raspberry Ice Cream Mix-Ins and Additions

Although this recipe is delicious as is, here are some mix-in and additions that work well:

• Chocolate chips
• M&Ms
• Waffle cone pieces
• Oreo pieces
• Lemon Oreo pieces
• Chocolate cookies pieces

🔎 How To Store Homemade Ice Cream?

Homemade raspberry ice cream can be kept covered with a few layers of plastic wrapped right over the ice cream, in an airtight container for up to 2 weeks. After this time, the creamy texture of homemade ice cream starts changing due to the formation and growth of ice crystals.

Store-bought ice cream can last a lot longer, (2-4 months) but not indefinitely as some people believe.

Ice cream stays creamier when it’s temperature has fewer fluctuations, for this reason, it’s best when stored below -0º F in the back of the freezer. Use an airtight wide and flat (or short) container.

Take A Look At These Other Ice Cream Recipes:

• Lemon Ice Cream
• Corn Ice Cream (with caramel swirl)
• Butter Pecan Ice Cream
• Kool Aid Ice Cream
• Cookie Monster Ice Cream

Raspberry Ice Cream

5 from 1 review

Kathy McDaniel

This homemade Raspberry Ice Cream is deliciously fruity, lusciously creamy and loaded with raspberry flavor! This raspberry ice cream recipe is made with a rich and sweet heavy cream base custard with fresh raspberries and then churned in an ice cream maker.

Print Pin

Prep 10 minutes mins

Cook 20 minutes mins

Chilling 6 hours hrs

Total 6 hours hrs 30 minutes mins

Makes 12 servings

Ingredients 

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Ice Cream Base:

• ▢ 2 cups heavy cream
• ▢ 1/4 cup milk
• ▢ 1/2 teaspoon vanilla
• ▢ 2/3 cup granulated sugar, divided
• ▢ 5 egg yolks
• ▢ 1/8 teaspoon kosher salt or sea salt

Raspberry Purée

• ▢ 12 ounces frozen raspberries
• ▢ 3 tablespoons granulated sugar, plus more if needed

Instructions 

Make the Ice Cream Base:

1. In a small saucepan, over medium-low heat, stir together the heavy cream, milk, vanilla and the sugar (minus 4 tablespoons of sugar which will be mixed with the egg yolks). Heat the mixture over medium-low heat until hot, but not bubbling. Don’t let it boil. As soon as you see small bubbles around the perimeter of the saucepan, the milk is warm enough and ready.
2. In a medium bowl, whisk the egg yolks, the 4 tablespoons of sugar and the salt until well combined. While stirring, slowly add a cup of the hot cream mixture to the yolk mixture making sure you keep whisking vigorously to prevent the yolks from curdling.
3. Next, stir in the yolk mixture into the saucepan. Cook over medium-low heat, stirring often, until the mixture is thick enough to coat the back of a spoon, about 10 minutes.
4. Strain the mixture through a fine mesh strainer. Cover and place in the refrigerator to cool.

Make the Raspberry Purée:

1. Place the raspberries and sugar in a blender and process until smooth. If the raspberries are not very sweet, you can add additional sugar if desired. Strain the mixture through a sieve to remove the raspberry seeds.
2. Pour the pureed raspberry mixture into the ice cream base and stir to combine. Cover and chill for at least 4 hours or overnight.
3. Pour the the raspberry custard into an ice cream maker. Churn according to manufacturer’s instructions until it reaches the consistency of soft-serve ice cream.
4. Transfer to a freezer-safe container and freeze for about 4 hours before serving.
5. Place in an ice cream storage container, covered with plastic wrap and place in the refrigerator to cool.

Notes

• Don’t forget to freeze your ice cream machine canister or bowl before making your ice cream. Most manufacturers recommend freezing the bowl for 24 hours before churning ice cream.
• Chill the ice cream base or custard throughly. A chilled custard forms stable air bubbles when churned making the ice cream very creamy!
• Using high fat content dairy is a must and makes ice cream creamy and rich. Choose heavy cream instead of half and half and whole milk instead of 2% milk or non fat milk.

Nutrition

Calories: 232 kcal, Carbohydrates: 19 g, Protein: 3 g, Fat: 17 g, Saturated Fat: 10 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 5 g, Cholesterol: 126 mg, Sodium: 41 mg, Potassium: 97 mg, Fiber: 2 g, Sugar: 17 g, Vitamin A: 709 IU, Vitamin C: 8 mg, Calcium: 49 mg, Iron: 0.4 mg

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