Homemade Raspberry Ice Cream
Creamy homemade raspberry ice cream bursting with bold raspberry flavor. Perfectly customizable and easy to make, this dessert will impress everyone.
Ingredients
- For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 4 large egg yolks
- Pinch of salt
- For the Raspberry Sauce:
- 2 cups raspberries fresh or frozen
- ½ cup granulated sugar adjust to taste
- 1 teaspoon vanilla extract
Instructions
- Prepare the Ice Cream Base:
- Combine heavy cream, milk, sugar, and salt in a medium saucepan. Heat over medium heat until bubbles form at the edges, but do not let it boil.
- In a separate bowl, whisk the egg yolks. Slowly add 1 cup of the warm cream mixture to the yolks, whisking constantly to temper the eggs.
- Return the egg mixture to the saucepan and cook over medium-low heat, stirring frequently, until the mixture thickens and coats the back of a spoon.
- Strain the mixture through a fine-mesh sieve to remove any lumps. Chill in the refrigerator for at least 2 hours or overnight.
- Make the Raspberry Sauce:
- Combine raspberries, sugar, and vanilla extract in a blender or food processor. Blend until smooth.
- Strain the mixture through a fine-mesh sieve to remove seeds (optional). Chill the raspberry puree in the refrigerator.
- Combine and Churn:
- Once both the ice cream base and raspberry sauce are thoroughly chilled, mix them together until well combined.
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-30 minutes).
- Freeze:
- Transfer the churned ice cream to a freezer-safe container and freeze for 2-4 hours for a firmer texture.
Notes
- For a chunkier texture, stir in fresh raspberries or chocolate chips before freezing.
- Taste the raspberry sauce and adjust the sugar as needed based on the tartness of the raspberries.
- Cover the surface of the ice cream with plastic wrap before sealing the container to prevent ice crystals.