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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How to Make Raspberry Ice Cream
- Beat the eggs and egg yolks in a medium-sized bowl until mixed.
- Add the sugar to the bowl and whisk together.
- Place the heavy cream and half and half into a large pot and heat gently. Don’t let it 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, 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.
- Remove the mixture from the refrigerator.
- Add your mixture to an ice cream maker according to the manufacturer’s instructions and freeze following the same instructions.
- Enjoy your fresh raspberry ice cream when it’s ready or transfer it to a container for storage.
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!
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Servings: 8 servings
Equipment
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.
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I'll email this recipe to you, so you can come back to it later!
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
- Key Lime Pie with Raspberry Swirl
- Raspberry Lemon Bars
- Berry Ripple Ice Cream
- Chocolate Raspberry Cake
- Raspberry Lemon Poke Cupcakes
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Mmm … that sounds soooooo good! I’m jealous – first you had dinner at Frontera Grill (something I’ve always wanted to do) and now you’re scooping up this deliciousness!
Frontera is so awesome! I can’t wait for you to try it!
Wow, just pinned. I bet this has a much brighter flavor than strawberry!
Yes, it has a much brighter flavor indeed!
So beautiful! I just love all of your recent berry recipes. I love that you provide directions for a vegan option too. I love summer and berries! Cannot get enough!
Thank you so much! I seriously think I am addicted to berries right now!
I would dream about it too! Raspberry ice cream sounds delicious & it’s so pretty!
Gosh I can’t tell you all the dreams I have had so far!
Oh my goodness yesssss! I cannot get enough of raspberries lately and this is just calling my name! Now to get an ice cream maker…
Aren’t raspberries the absolute greatest Georgia??
I just got my ice cream maker!!! I am on a huge ice cream kick… love this !!
Thanks so much!
This ice cream is goooorgeouuus! My bf loves raspberries and ice cream so this would like be THE THING for him!
Thank you so much! Raspberries are now my new thing.
Life changing dessert are The best desserts! This raspberry ice cream is gorgeous!! I’m crushing on your lovely ceramic ice cream container too! 😀
Thanks so much Valerie! I love that ice cream container almost as much as I love ice cream!
I have always wanted to go to Frontera Grill! Ah! This ice cream looks absolutely divine!! Such a perfect sweet summer treat!
Perfect for the summer Maria!! And you would love Frontera Grill!
My dream is to someday go to Frontera Grill! but until THAT happens, I’ll just have to make this ice cream. Sounds amazing and such a nice diversion from traditional strawberry!
Exactly Joanne! And you must go to Frontera! I am such a huge Rick Bayless fan!