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.
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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
Philadelphia Style
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
Custard/Cream Style
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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