Raspberry Ice Cream Recipe

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We really enjoyed this ice cream. My husband says it ranks among his favorite homemade ice creams...and trust me - that's saying a lot, because we've made a lot of different kinds of ice cream!

If you want a more intense raspberry flavor, you can add more raspberries...but if you don't have enough raspberries - don't be too worried - it will still turn out okay.

I went and bought my pint of raspberries from the store - then I came home and measured it - a pint should be 2 cups - mine was 1 1/2 cups. Guess that's a pint in the middle of the winter! Well, I made my ice cream with my "pint" of raspberries - and it still turned out well!

Most fruit ice cream tends to be hard after it is completely frozen - but this recipe made a nice smooth ice cream...probably because it requires more sugar because the raspberries are so tart.

Serving Tip: Serve with brownies and top with a fresh raspberry! The red of the ice cream and black of the brownies look great together. The slight tartness of the raspberries and the sweetness of the brownies produce a delicious mix of flavors.

Raspberry Ice Cream Recipe

Prep Time: 15 minutes
Fridge: 2 - 24 hours
Ice Cream Maker Time: Approximately 25-30 minutes
Makes: 1 1/2 quarts
Servings: Ten 1/2 cup servings

Ingredients:

1 pint (2 cups) raspberries (fresh or frozen)
1 cup sugar
1 cup milk
2 cups heavy whipping cream
2 tsp vanilla extract

Directions:
If you don't have an ice cream maker, click here.

Lightly mash raspberries.

Mix raspberries and sugar together.

Place raspberry mixture in the fridge for at least 2 hours. Leaving the raspberries, in the fridge longer will enhance the flavor. I refrigerated mine for about 24 hours.

Mix raspberries and milk together well.

Add whipping cream and vanilla. Combine thoroughly.

Pour mixture into ice cream maker.

Churn about 25-30 minutes or according to manufacturer's instructions.

Enjoy this delicious fruity treat!

Raspberry Ice Cream Recipe

Prep Time: 15 minutes
Chill Time: at least 3 hours
Ice Cream Maker Time: Approximately 25-30 minutes
Makes: 1 1/2 quarts
Servings: Ten 1/2 cup servings

Ingredients:

1 pint (2 cups) raspberries (fresh or frozen)
3/4 cup sugar
2 eggs
1/3 cup sugar
1 cup milk
2 cups heavy whipping cream
2 tsp vanilla extract

Directions:
If you don't have an ice cream maker, click here.

Lightly mash raspberries.

Combine raspberries and 3/4 cup sugar. Mix together well.

Place raspberry mixture in the fridge for at least 2 hours. Leaving the raspberries, in the fridge longer will enhance the flavor. I refrigerated mine for about 24 hours.

Meanwhile, beat egg yolks with remaining 1/3 cup sugar until the mixture is a pale yellow color.

Heat milk just to boiling in a saucepan.

Pour the hot milk over the beaten eggs.

Pour this mixture into the saucepan.

Stir milk/egg mixture over medium heat until mixture thickens and begins to stick to the back of your spoon.

Chill completely - at least 3 hours.

Stir chilled raspberries and chilled milk mixture together.

Add whipping cream and vanilla extract. Combine well.

Pour this ice cream base into your ice cream maker.

Churn about 25-30 minutes or according to manufacturer's instructions.

Enjoy! It's delicious!

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By Jenn Fraiser

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