Raspberry Ice Cream

5 from 1 review

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.

Course Dessert

Cuisine American

Keyword Raspberry ice cream

Prep Time 10

Cook Time 20

Chilling 6

Total Time 6 30

Servings servings

Calories 232kcal

Author Chef Kathy McDaniel

Ingredients

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:

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.
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.
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.
Strain the mixture through a fine mesh strainer. Cover and place in the refrigerator to cool.

Make the Raspberry Purée:

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.
Pour the pureed raspberry mixture into the ice cream base and stir to combine. Cover and chill for at least 4 hours or overnight.
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.
Transfer to a freezer-safe container and freeze for about 4 hours before serving.
Place in an ice cream storage container, covered with plastic wrap and place in the refrigerator to cool.

Video

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