Raspberry Ice Cream

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

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Raspberry Ice Cream

Printable Recipe

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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