Raspberry Ice Cream Recipe
This raspberry ice cream recipe is fresh, fruity, and delicious with a beautiful red color. Best of all it’s an easy recipe.
This one’s a winner, folks!
Our Verdict
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!
The Raspberries
You can use fresh or frozen raspberries.
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 out and bought a 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!
How to Make a Soft Creamy Texture
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.
CHOOSE FROM 2 DIFFERENT ICE CREAM RECIPES
Philadelphia style: eggless, quick and easy: Jump to Recipe
Custard style: with eggs, a little extra creamy: Jump to Recipe
Raspberry Ice Cream
Ingredients
Raspberries
- 2 cups raspberries (1 pint)
- 1 cup sugar
Ice Cream Base
- 1 cup milk
- 2 cups heavy cream
- 2 tsp vanilla extract
Instructions
Raspberries
- 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.
Ice Cream Base
- 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
Ingredients
Raspberries
- 2 cups raspberries (1 pint)
- 3/4 cup sugar
Ice Cream Base
- 2 eggs
- 1/3 cup sugar
- 1 cup milk
- 2 cups heavy cream
- 2 tsp vanilla extract
Instructions
Raspberries
- 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.
Ice Cream Base
- 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 or overnight. The more thoroughly chilled it is, the softer the ice cream will be.
- 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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