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!
Servings: 8 servings
Calories: 509kcal
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