Description
This creamy Raspberry Ice Cream is made from a rich custard base using egg yolks, heavy cream, and an ample amount of fresh or frozen raspberries. The recipe highlights the natural tartness and vibrant flavor of raspberries, combined with a smooth, luscious texture. Perfectly balanced with a touch of lemon juice and optionally vanilla, this homemade ice cream is an indulgent treat that’s simple to prepare and ideal for any occasion.
Ingredients
Scale
Custard Base
- 4 large egg yolks
- 100g (½ cup) granulated sugar
- Pinch of fine sea salt
- 480g (2 cups) heavy cream
Fruit Puree
- 340g ripe raspberries (fresh or frozen; if fresh, ensure they are flavorful)
- 1 tablespoon freshly squeezed lemon juice
- Optional: splash of vanilla extract
Instructions
- Prepare the custard base: In a pot, combine the sugar, fine sea salt, egg yolks, and heavy cream. Set the pot over medium-low heat, stirring constantly to avoid curdling, until the mixture reaches 165°F and thickens slightly at the bottom, forming a custard.
- Strain the custard: Transfer the custard to a bowl. If you notice any cooked egg bits or lumps, pour the custard through a fine mesh sieve into the bowl to achieve a smooth texture. Set aside to cool.
- Puree the raspberries: Use a food processor or blender to puree the raspberries on high speed until smooth.
- Combine fruit and custard: Place a fine mesh sieve over the bowl with custard and pour the raspberry puree into the sieve. Stir and press the pulp firmly with a spoon or spatula to extract as much juice and flavor as possible, scraping the underside of the sieve to capture all the puree.
- Add lemon juice and optional vanilla: Stir in the freshly squeezed lemon juice, and if you like, a splash of vanilla extract to enhance the flavors.
- Chill the mixture: Allow the combined mixture to come to room temperature, then cover with plastic wrap and refrigerate overnight or for at least 6 to 8 hours to let flavors meld and the custard to fully chill.
- Re-stir before churning: If the custard has slightly set at the top, stir gently to recombine before churning.
- Churn the ice cream: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Freeze for firm set: Transfer the churned raspberry ice cream into an airtight, freezer-safe container. Freeze for several hours or until firm.
- Serve and store: Serve the ice cream as desired. Store leftovers in the freezer for up to one month.
Notes
- This raspberry ice cream is notably creamy thanks to the custard base crafted from egg yolks and cream.
- Use fresh, flavorful raspberries or well-ripened frozen ones for the best tart and vibrant berry flavor.
- Straining the custard through a fine mesh sieve ensures a silky smooth texture without lumps.
- The lemon juice brightens the berry flavor and balances the sweetness beautifully.
- Adding vanilla is optional but can add depth to the flavor.
- The ice cream should be refrigerated overnight before churning to enhance texture and flavor.
- Store properly in a sealed container to maintain freshness and prevent ice crystals.
Nutrition
- Serving Size: ½ cup (about 120g)
- Calories: 250
- Sugar: 22g
- Sodium: 35mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 160mg
