Homemade 

Raspberry Ice Cream

This was so so good! It didn’t last long at my house! Now I’m gonna try it with strawberries, I’m excited!!

- Chiara

Sugar

+

Vanilla

+

INGREDIENTS

Egg Yolks

+

Heavy Cream

+

Milk

+

Frozen Raspberries

+

Salt

+

Whisk together the heavy cream, milk, vanilla and sugar, and heat it until hot.

1

Whisk egg yolks, sugar and salt.

2

Slowly add a cup of the hot cream mixture to the yolk mixture.

3

Stir in the egg yolk mixture into the saucepan and cook until the mixture thickens.

4

Place the frozen fruit and sugar in a blender and process until smooth.

5

Pour the raspberry puree mixture into the ice cream base, stir to combine and chill for 4 hours.

6

Pour the custard into an ice cream maker and churn according to instructions. Freeze for 4 hours.

7

Serve and enjoy!

Chill the ice cream base or custard throughly. A chilled custard forms stable air bubbles when churned making the ice cream very creamy!

Tips from the chef

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