Description
This Raspberry Ice Cream recipe offers a creamy, fruit-forward dessert with the natural tartness of raspberries balanced by a smooth custard base. Perfect for a refreshing treat, it uses fresh or frozen raspberries, egg yolks, and heavy cream churned into a delicious homemade ice cream.
Ingredients
Custard Base
- 4 large egg yolks
- 100g (½ cup) granulated sugar
- Pinch of fine sea salt
- 480g (2 cups) heavy cream
Fruit Puree
- 340g ripe raspberries (fresh or frozen, ensure flavor if fresh)
- 1 tablespoon freshly squeezed lemon juice
Optional
- Splash of vanilla extract (optional)
Instructions
- Combine Ingredients: In a pot, add the sugar, fine sea salt, egg yolks, and heavy cream. Set the pot over medium-low heat, stirring gently to combine all ingredients.
- Cook Custard: Heat the mixture until it reaches 165°F, watching for the bottom to thicken slightly, indicating the custard is set but not curdled.
- Strain Custard: Transfer the hot custard to a bowl. If any bits have formed, pour the custard through a fine mesh sieve into the bowl to ensure a smooth texture.
- Puree Raspberries: Place the raspberries in a food processor and puree at high speed until smooth.
- Combine Puree and Custard: Place the fine mesh sieve over the custard bowl and pour the raspberry puree into the sieve. Use a spoon to stir and press the berries to extract as much puree as possible. Scrape the bottom of the sieve to gather all puree into the custard bowl.
- Add Lemon Juice and Optional Vanilla: Stir in freshly squeezed lemon juice and, if desired, a splash of vanilla extract. Mix thoroughly until combined.
- Chill Mixture: Allow the mixture to come to room temperature. Cover the bowl tightly with plastic wrap and refrigerate for at least 6-8 hours or overnight to chill and meld flavors.
- Stir Before Churning: If a custard layer forms on top, stir the mixture to recombine it evenly before churning.
- Churn Ice Cream: Pour the mixture into an ice cream machine and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- Freeze: Transfer the churned ice cream into an airtight, freezer-safe container and freeze until firm. The ice cream will keep in the freezer for up to one month.
Notes
- Ensure raspberries are flavorful if using fresh as it greatly affects the final taste.
- Use a fine mesh sieve to remove seeds for a smoother texture.
- Allowing the custard to chill overnight enhances the flavor and texture of the ice cream.
- If you don’t have an ice cream maker, you can freeze the mixture and stir every 30 minutes until firm for a no-churn method.
- For dairy-free, substitute heavy cream with coconut cream but note this will alter the flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
