Creamy Raspberry Custard Ice Cream Recipe

If you’re anything like me and adore summer desserts that feel both luxurious and refreshing, you’re in for a treat with this Creamy Raspberry Custard Ice Cream Recipe. It’s one of those recipes I return to again and again, especially when ripe, juicy raspberries are in season—or even when I need to brighten up a chilly evening. The creamy custard base combined with the tangy sweetness of raspberries creates a dreamy balance that’s hard to beat. Trust me, once you try this, you’ll be hooked!

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Ingredients You’ll Need

The beauty of this Creamy Raspberry Custard Ice Cream Recipe is in its simplicity—and the quality of ingredients really matters. Fresh or frozen raspberries work wonderfully, but I always recommend tasting your berries first. If they’re tart and flavorful, your ice cream will be just right.

• Egg yolks: These add richness and help thicken the custard base—make sure to separate them carefully for the best result.
• Granulated sugar: Balances the tartness of the raspberries and sweetens the custard just right.
• Fine sea salt: Just a pinch enhances all the flavors without being noticeable.
• Heavy cream: This is the key for that creamy, smooth texture—don’t substitute with anything lighter!
• Ripe raspberries: Whether fresh or frozen, ripe berries bring the perfect tart and fruity note. Frozen raspberries are an excellent option year-round.
• Freshly squeezed lemon juice: Adds brightness and balances the sweetness beautifully.

Variations

I love how this Creamy Raspberry Custard Ice Cream Recipe is a blank canvas—you can definitely switch it up to suit your mood or dietary preferences. Let me share a few ways I’ve customized it over time.

• Mix in chocolate chips or chunks: I once added bittersweet chocolate chunks after churning, and it gave a lovely texture contrast that my family went crazy for.
• Dairy-free version: Try swapping heavy cream with coconut cream and use a plant-based milk custard recipe if you want to skip dairy.
• Extra zing: Adding a splash of vanilla extract or a bit of fresh mint can elevate the raspberry notes in unexpected ways.
• Berry medley: Swap some raspberries for blueberries or blackberries for a mixed berry custard that’s just as dreamy.

How to Make Creamy Raspberry Custard Ice Cream Recipe

Step 1: Prepare the Custard Base Gently

Start by whisking together the egg yolks, granulated sugar, and a pinch of sea salt in a pot. Then pour in the heavy cream and stir to combine. The key here is cooking it slowly over medium-low heat. Keep your eye on it, stirring frequently—it’s ready when it reaches about 165°F (you can test with an instant-read thermometer). You’ll notice the custard thickening slightly and coating the back of a spoon. Don’t rush this step! Overheating can scramble the eggs, so gentle, patient heat is your friend.

Step 2: Strain and Chill the Custard

Once cooked, transfer the custard to a bowl. If you notice any bits of cooked egg (it happens!), run the mixture through a fine mesh sieve into a clean bowl for silky smoothness. This is a trick I learned after my first attempt when my ice cream texture wasn’t as perfect as I wanted. Then set your custard aside to cool while you prepare the raspberry puree.

Step 3: Puree and Strain the Raspberries

Pop your raspberries into a food processor or blender and blitz until fully pureed. I like to strain the puree through another fine mesh sieve over the custard bowl—this step removes the seeds but captures all that beautiful juice and flavor. Use a spoon to press firmly and scrape up every last drop. This bit takes some muscle but trust me, it’s worth it for that smooth finish.

Step 4: Add Lemon and Chill Overnight

Stir in the freshly squeezed lemon juice (and a splash of vanilla if you like). This brightens the flavors magnificently. After mixing, let the custard come to room temperature, then cover it tightly with plastic wrap—make sure the wrap touches the surface to prevent a skin from forming—and refrigerate overnight, or at least 6-8 hours. This resting time truly deepens the flavor and ensures your ice cream churns up creamy.

Step 5: Churn and Freeze

Once chilled, give your custard a gentle stir to reincorporate any settled parts. Pour it into your ice cream machine and churn according to manufacturer’s instructions—usually about 20-30 minutes. The end result should be a thick, creamy ice cream that’s ready to transfer to a freezer-safe container. Freeze for a few hours to firm up before scooping.

How to Serve Creamy Raspberry Custard Ice Cream Recipe

Garnishes

I love topping this ice cream with a few fresh raspberries and a sprig of mint for color and a fresh scent. Sometimes I drizzle a little dark chocolate sauce or a dusting of finely chopped toasted almonds for contrast. It’s these little touches that make it feel extra special.

Side Dishes

Pair your creamy raspberry custard ice cream with warm desserts like chocolate brownies, berry cobblers, or even a slice of pound cake—it’s a classic duo. My go-to recently has been a warm almond tart; the cold creaminess paired with the nutty tart was a hit at my last dinner party.

Creative Ways to Present

For a fun twist, I like to serve the ice cream in hollowed-out raspberry or lemon cups for a pop of flavor and a beautiful presentation. Mini glass parfaits layered with crushed pistachios and fresh berries also make for an elegant dessert. Perfect if you’re entertaining and want to wow your guests.

Make Ahead and Storage

Storing Leftovers

I always store leftover ice cream in an airtight container to prevent freezer burn and keep it tasting fresh. I place a piece of parchment paper directly on the surface before sealing—it helps avoid ice crystals forming. Homemade ice cream like this is best enjoyed within a month.

Freezing

If you’re making this recipe in advance, you can freeze the churned ice cream immediately in a well-sealed container. When you’d like to eat, take it out about 15 minutes early to soften to perfect scooping consistency.

Reheating

Since this is ice cream, reheating isn’t typical—but if it’s too hard, simply let it sit at room temperature for a few minutes before scooping. If it’s been frozen too long and becomes icy, blending it briefly in a food processor can refresh the texture.

FAQs

Final Thoughts

I absolutely love how this Creamy Raspberry Custard Ice Cream Recipe turns out every time—so rich, so smooth, with just the right balance of sweetness and tartness. When I first tried making custard-based ice cream, I used to struggle with curdling or icy textures, but this method taught me patience and precision really pay off. The fact that you can whip it up with simple ingredients and have a gourmet-quality dessert is just fantastic. I can’t wait for you to try it and make it your own—your kitchen will thank you, and your family will definitely go crazy for it!

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