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.

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.

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.

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

Print Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

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Author: Jocelyn Delk Adams

Course: Dessert

Servings: 8 servings

Equipment

• Ice Cream Maker
• Ice Cream Containers

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

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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.

Recipe Help

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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