Homemade Raspberry Ice Cream

This creamy homemade raspberry ice cream balances fresh berry tartness with luxurious custard richness, creating a sophisticated dessert that's superior to anything store-bought. The vibrant pink color and intense raspberry flavor make it perfect for summer gatherings or special desserts any time of year.

I developed this recipe after being disappointed by store-bought raspberry ice creams that either lacked flavor or contained artificial ingredients. After several attempts perfecting the custard-to-raspberry ratio, this has become my signature summer dessert that friends request whenever they visit.

Ingredients

• 2/3 cup organic cane sugar: provides just the right sweetness to balance the raspberry tartness without overwhelming the fruit
• 6 egg yolks: create that luxurious custard texture that distinguishes homemade ice cream from commercial versions
• 2 cups heavy cream: with the highest fat content you can find for the richest result
• 12 ounces frozen raspberries: actually work better than fresh as they cool the custard quickly and are available year-round
• 2 tsp vanilla extract: enhances the berry flavor look for pure extract not imitation for best results
• 1 tbsp freshly squeezed lemon juice: brightens the raspberry flavor and adds depth
• 1/4 tsp sea salt: or to taste balances sweetness and enhances all the flavors use flaky sea salt if you have it

Step-by-Step Instructions

Create the custard base:

Whisk the egg yolks with the sugar until completely smooth and slightly lighter in color. This should take about 2 minutes of vigorous whisking. The mixture should fall from your whisk in thick ribbons. Add the heavy cream and cook over medium heat while stirring constantly with a wooden spoon or heat-resistant spatula. Watch carefully as the mixture thickens to coat the back of a spoon typically 5-7 minutes. Never allow it to boil or you will scramble the eggs.

Cool the mixture:

Add the frozen raspberries immediately after removing from heat. This dual-purpose step both infuses raspberry flavor and quickly cools the custard to prevent overcooking. Stir gently until most of the raspberries have broken down about 2 minutes. Add the vanilla extract lemon juice and sea salt stirring to combine thoroughly.

Process the mixture:

Transfer the mixture to a blender and pulse just enough to break down the raspberries without completely pulverizing the seeds. About 5-6 quick pulses should be sufficient. Overmixing can make the seeds bitter so proceed with caution.

Strain and chill:

Pour the raspberry custard through a fine mesh sieve pressing gently with a spatula to extract all the liquid while leaving the seeds behind. This step is crucial for achieving that smooth silky texture. Refrigerate the strained custard for at least 2-4 hours or preferably overnight. The colder the mixture is when it goes into the ice cream machine the creamier your final product will be.

Churn the ice cream:

Pour the thoroughly chilled custard into your ice cream machine and churn according to manufacturer instructions. This typically takes 20-25 minutes but varies by machine. The ice cream is ready when it holds its shape on a spoon without immediately sliding off. It will still be soft but distinctly ice cream-like in consistency.

Serve or further freeze:

Enjoy immediately for a soft-serve consistency or transfer to an airtight container and freeze for at least 4 hours for a firmer scoopable texture. If freezing overnight place parchment paper directly on the surface before covering to prevent ice crystals from forming.

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Raspberries have always been my favorite berry to work with in ice cream. The first time I made this recipe was for my daughter's birthday when she requested something "pink and fancy" instead of cake. Now it has become our summer tradition to make a batch whenever the first hot day arrives.

Storage Tips

This ice cream will maintain its quality for up to two weeks in the freezer if stored properly. Use a shallow airtight container and place parchment paper directly on the surface of the ice cream before securing the lid. This prevents ice crystals from forming and preserves the smooth texture.

Flavor Variations

While this classic raspberry version is perfect on its own you can easily customize it to create new flavor profiles. Add 1/4 cup white chocolate chips during the last minute of churning for raspberry white chocolate ice cream. For a more complex berry blend substitute half the raspberries with blackberries or strawberries.

For an elegant adult version consider adding 2 tablespoons of Chambord or other raspberry liqueur to the custard before churning. The alcohol also helps keep the ice cream softer when frozen.

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Serving Suggestions

This vibrant ice cream deserves beautiful presentation. Serve in chilled bowls with fresh raspberries and a sprig of mint for a restaurant-worthy dessert. For a quick but impressive dessert sandwich a scoop between two shortbread cookies.

For dinner parties create an elevated dessert by pairing with dark chocolate sauce fresh berries and toasted sliced almonds. The combination of tart raspberry cream with bitter chocolate and crunchy nuts creates a perfect flavor and texture contrast.

Frequently Asked Questions

→ Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries work beautifully in this ice cream. You may need to add 2-3 ice cubes when blending to help cool the custard quickly if using fresh berries instead of frozen.

→ How can I make this ice cream without an ice cream machine?

Without a machine, pour the chilled custard into a shallow container and freeze for 45 minutes. Remove and whisk vigorously to break up ice crystals, then return to freezer. Repeat this process every 30 minutes for about 3-4 hours until it reaches desired consistency.

→ Why do I need to strain the raspberry mixture?

Straining removes the raspberry seeds, which can create an unpleasant texture in the final ice cream. This step ensures your ice cream has a silky-smooth consistency while maintaining the full raspberry flavor.

→ How long will this ice cream last in the freezer?

When stored in an airtight container, this homemade raspberry ice cream will maintain optimal quality for about 2 weeks. After that, ice crystals may begin to form, affecting the texture.

→ Can I make this dairy-free?

Yes, substitute the heavy cream with full-fat coconut milk and use a dairy-free custard base (with cornstarch instead of eggs). The flavor profile will change slightly, but you'll still achieve a creamy raspberry dessert.

→ What can I do if my ice cream is too hard when frozen?

Homemade ice cream often freezes harder than store-bought due to fewer additives. Allow it to sit at room temperature for 5-10 minutes before serving. Adding 1-2 tablespoons of vodka or rum to the mixture can also help prevent it from freezing too hard.