Go Back
–+ servings
Raspberry ice cream scoops in a glass dessert bowl with fresh raspberries and mint.
Print Recipe
5 from 7 votes

Raspberry Ice Cream

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! 
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 509kcal
Author: Jocelyn Delk Adams

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 pot and heat to boiling level. Remove from heat.
  • Slowly add three tablespoons of the hot milk mixture to the egg mixture to temper it and whisk together to combine. Then slowly add in the rest of the milk mixture and continue whisk the entire time to make sure it doesn't scramble.
  • Add in smooth raspberry puree and flour and stir to combine.
  • Place the mixture in the refrigerator for 2-3 hours to chill completely.
  • Remove mixture from refrigerator and stir in vanilla extract.
  • 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