Raspberry Ice Cream

Folks really have no idea how good Raspberry Ice Cream is. I whip mine up to be super smooth with a custard base and perfect raspberry puree mixed in. That berry flavor is poppin, and nothing beats the heat more.

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Large tray of raspberry ice cream with an ice cream scooper filled with a scoop of ice cream in it.

How to Make Raspberry Ice Cream

  1. Beat the eggs and egg yolks in a medium-sized bowl until mixed.
  2. Add the sugar to the bowl and whisk together.
  3. Place the heavy cream and half and half into a large pot and heat gently. Don’t let it boil.
  4. Temper eggs by slowly pour 1 cup of hot heavy cream mixture into egg mixture while whisking quickly. This will raise the temperature of the eggs carefully without scrambling them. Then while stirring, pour the tempered egg mixture slowly into the remaining heavy cream mixture in the saucepan.
A collage of images showing mixing the eggs, adding the sugar, heating the milk and cream and adding it slowly to the egg mixture.
  1. Gently heat ice cream base over medium low heat, stirring constantly (especially the corners of the pot), until thickened and reaches 170F on a digital thermometer. The mixture should look silky and coat the back of a spoon so when you run your finger through it, it doesn’t come back together.
  2. Remove from heat and add raspberry puree, flour and vanilla. Strain through a fine-mesh sieve (to catch any cooked egg pieces) and chill in an ice bath (a bowl set inside of a bowl of ice water) until it’s cooled to room temperature. Then cover with plastic wrap and move into the refrigerator until completely cold, about 2-3 hours.
  3. Remove the mixture from the refrigerator.
  4. Add your mixture to an ice cream maker according to the manufacturer’s instructions and freeze following the same instructions.
  5. Enjoy your fresh raspberry ice cream when it’s ready or transfer it to a container for storage.
A collage of adding the raspberries to the milk and egg mixture and then the vanilla until it goes into the ice cream freezer and then a loaf pan for storage.
Raspberry ice cream scoops in a glass dessert bowl with fresh raspberries and mint.

Raspberry Ice Cream Recipe

Made with less than 10 ingredients, this Homemade Raspberry Ice Cream is a lush, fruity and creamy masterpiece. Treat yourself to a well-deserved scoop (or two) of sweet yet slightly tart decadence! 
5 from 7 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course: Dessert
Servings: 8 servings

Ingredients

  • 3 large eggs
  • 2 large egg yolks
  • 1 ⅔ cups granulated sugar
  • 2 cups heavy whipping cream
  • 2 cups half and half
  • 1 pound raspberries pureed with 2 tablespoons of granulated sugar then strained of seeds
  • 1 teaspoon all purpose flour
  • 2 tablespoons pure vanilla extract
  • 4 drops red food coloring optional

Instructions

  • Beat eggs and egg yolks in a medium sized bowl. Next add sugar to the bowl and whisk together.
  • Add heavy cream and half and half to a large saucepan and heat gently; do not let come to a boil.
  • Temper eggs by slowly pour 1 cup of hot heavy cream mixture into egg mixture while whisking quickly. This will raise the temperature of the eggs carefully without scrambling them. Then while stirring, pour the tempered egg mixture slowly into the remaining heavy cream mixture in the saucepan.
  • Gently heat ice cream base over medium low heat, stirring constantly (especially the corners of the pot), until thickened and reaches 170F on a digital thermometer. The mixture should look silky and coat the back of a spoon so when you run your finger through it, it doesn’t come back together.
  • Remove from heat and add raspberry puree, vanilla and flour and stir to combine. Strain through a fine-mesh sieve (to catch any cooked egg pieces) and chill in an ice bath (a bowl set inside of a bowl of ice water) until it’s cooled to room temperature. Then cover with plastic wrap and move into the refrigerator until completely cold, about 2-3 hours.
  • Remove mixture from refrigerator.
  • Add your mixture to an ice cream maker according to the manufacturer’s instructions and freeze.

Notes

You can play around with using different berries for this recipe.
Temper the egg mixture before adding all the hot milk. This allows the eggs to slowly adapt to the heat of the milk mixture without the eggs scrambling.
Strain your raspberry mixture. Raspberries have lots of tiny seeds that are best removed to make a perfectly creamy raspberry.
Use fresh, plump, and fully ripe raspberries. This way your ice cream will turn out with the best flavor.
Use full-fat heavy cream for the creamiest ice cream. While you can always swap these for lower-fat options, they tend to create an icier texture.

Nutrition

Calories: 509kcal | Carbohydrates: 49g | Protein: 6g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 219mg | Sodium: 77mg | Potassium: 244mg | Fiber: 3g | Sugar: 40g | Vitamin A: 1270IU | Vitamin C: 15.8mg | Calcium: 132mg | Iron: 0.9mg
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Recipe Tips

  • Temper the egg mixture before adding all the hot milk. This allows the eggs to slowly adjust to the heat so the eggs don’t scramble.
  • Strain your raspberry mixture. Raspberries have lots of tiny seeds so remove those so the custard is smooth.
  • Select Right: Be sure to choose plump, dry, firm, and uniformly colored raspberries. Avoid any withered, crushed, or molded fruit.
  • Use full-fat heavy cream for the creamiest ice cream. While you can always swap these for lower-fat options, they tend to create an icier texture.
Raspberry ice cream scooped into a glass dessert cup and topped with fresh raspberries.

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Recipe Help

Can you use frozen raspberries?

Yes, while I prefer fresh raspberries, this recipe will work with frozen. The benefit of frozen is that since they are frozen close to picking, they usually have a great flavor. In addition, this means you can enjoy raspberry ice cream any time of year. However, the disadvantage is that they may have more moisture since they’re frozen which might slightly alter the texture of your ice cream.

Do you have to use a churn to make this ice cream recipe?

Yes, you do! Unfortunately, this ice cream recipe won’t work without an ice cream churn.

More Raspberry Recipes

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Filed Under:  Dessert and Baking, Ice Cream and Frozen Treats, Seasonal Recipes, Summer Recipes

Comments

  1. I made ice cream one time with peaches. Delish! But Raspberries are my favorite! Your recipe is in the fridge now chillin out!! I have high hopes for your delicious mix. I added lemon juice & dark chocolate bits!
    Will let you know how it turns out, but I can tell it will be spectacular

  2. My family loves this ice cream. Comments like this is the best you ever made, and so creamy were said more than once. I skipped the food coloring and added a squeeze of lemon. I allowed the mixture to chill over night. Thank you for such a great recipe.

  3. Not a fan of raspberries but this is an exception! I love how delicious this ice cream is plus the kids loved it too.

  4. Ive been a bit intimidated with ice cream that involves eggs, but your recipe breaks down the steps making it an easy -and tasty – attempt for me!

  5. I enjoy experimenting in the kitchen so when I saw your recipe I thought I’d give it a try. I am so glad I did. It was creamy and delicious and it was so satisfying to say “I made it from scratch” Thanks for the inspiration.

  6. Love the color of this delicious and creamy Ice Cream. Looks so tempting. Raspberry is such a yummy flavor. A must try recipe for sure.

  7. Enjoyed this for dessert last night and it was a sweet success! Creamy, refreshing and delicious; my whole family loved it!

5 from 7 votes (1 rating without comment)

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