I’ve been making a lot of homemade ice cream lately, mostly this easy vanilla bean ice cream. I have so many other flavors bookmarked to try, though, and I decided to go with this raspberry ice cream first. It’s deliciously creamy, and especially good with a few dark chocolate chips sprinkled over the top.
I used frozen raspberries to make the raspberry puree, which I recommend because it’s more cost-effective than using fresh since you’ll need to start with about 6 cups of raspberries. Just be sure to thaw them completely before pureeing to make the process of straining out the seeds a little easier. This raspberry ice cream is a smooth, creamy, and refreshing summer treat!
One year ago: Blueberry Muffins
Learn more about my Time-Saving Healthy Family Meal Plan.
Raspberry Ice Cream
Makes about 1 quart
- 1 1/2 cups half-and-half
- 1 cup sugar
- 1 1/2 cups heavy cream
- 4 large egg yolks
- 1 1/2 cups strained raspberry puree*
- 1 tbsp. freshly squeezed lemon juice
- Warm the half-and-half and sugar in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer over the top.
- In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm half-and-half into the egg yolks, whisking constantly, then scrape the warmed egg mixture back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (the temperature should register 170-175 degrees F on an instant-read thermometer). Pour the custard through the strainer and stir it into the cream. Mix in the raspberry puree and lemon juice, then stir until cool over and ice bath.
- Chill thoroughly in the refrigerator, and then churn in your ice cream maker according to manufacturer’s instructions. To preserve the fresh raspberry taste, churn the ice cream within 4 hours after making the mixture.
*To make raspberry puree, start with about 6 cups (750 grams) of fresh or frozen raspberries. Puree until smooth in a food processor, then press through a mesh strainer with a flexible rubber spatula to remove the seeds.
Source: The Perfect Scoop.