Fresh summer raspberry ice cream

Fresh summer raspberry ice cream is a sweet, creamy, and fruity frozen dessert made with ripe raspberries. The raspberries are mashed and mixed with sugar to release their juices. A smooth and rich custard base is prepared using cream, milk, sugar, and egg yolks. The raspberry juice is mixed into this creamy base. After chilling, the mixture is churned in an ice cream maker and then frozen to get that smooth, scoopable texture.

The result is a refreshing, homemade raspberry ice cream that’s perfect for a hot summer day, bursting with fresh berry flavor!

Instructions Fresh summer raspberry ice cream

Prepare the raspberries:

·  Combine ingredients:

In a small saucepan, add the raspberries, sugar, and lemon juice.

·  Cook the sauce:

• Heat the mixture over medium heat, stirring occasionally, until the raspberries begin to release their juices and soften (about 5 minutes).
• If you’d like a slightly thicker sauce, mix the cornstarch with 1-2 tablespoons of water to create a slurry. Stir this into the sauce and continue cooking for another 2 minutes until the sauce thickens slightly.

  Strain (optional):

Press the mixture through a fine-mesh sieve to remove the seeds for a smooth sauce. If you prefer a chunkier sauce, you can skip this step.

  Cool and serve:

Let the sauce cool before serving, or refrigerate it in an airtight container for up to a week.

  Chill everything:

• Refrigerate your mixing bowl and whisk (or beaters) for about 15-20 minutes. Cold equipment helps the cream whip faster and stay fluffy.

  Start whipping:

• Pour the cold heavy cream into the chilled bowl. Begin whisking at medium speed with an electric mixer (or by hand with a whisk).

Add sweetness and flavor:

• When the cream thickens, add the powdered sugar raspberry extract and one teaspoon of vanilla extract. Continue whipping.

·  Whip to desired consistency:

• For soft peaks: Stop whipping when the cream forms peaks that barely hold their shape.
• For stiff peaks: Continue whipping until the cream holds its shape firmly but still looks smooth and fluffy. Avoid over-whipping, as it can turn into butter.

Raspberry Sauce Swirl Layer

• Alternate layers of raspberry ice cream with thin swirls of raspberry sauce for an intense burst of flavor.
• Spread a layer of softened ice cream in a container, drizzle the raspberry sauce on top, and use a spoon or knife before adding the next layer.

2. Cream or Vanilla Ice Cream Layer

• Combine raspberry ice cream with a plain vanilla or cream ice cream layer.
• This adds a balance of flavors and highlights the raspberry’s brightness. Use a spatula to smooth each layer before adding the next.

3. Cookie Crumble Layer

• Add crushed graham crackers, Oreo crumbs, or shortbread between layers for a crunchy texture.
• Sprinkle a thin layer of crumbs over the raspberry ice cream, then repeat.

4. Chocolate Layer

• Melt chocolate and drizzle thin layers over each ice cream layer. The chocolate will harden, creating a crisp texture.
• Alternatively, add mini chocolate chips or shaved chocolate between layers.

5. Fresh Raspberry Layer

• Scatter fresh raspberries between ice cream layers for bursts of tart, fruity flavor.
• Be sure the berries are dry to prevent excess water from freezing into icy chunks.

6. Whipped Cream Layer

• Add a thin layer of whipped cream between the ice cream layers for a light, fluffy contrast.
• This works especially well for ice cream cakes or parfaits.

7. Nut Layer

• Sprinkle crushed nuts like almonds, pistachios, or hazelnuts for added crunch and flavor.

Freeze and serve:

• Transfer the churned ice cream into a container and freeze for at least 4 hours for a firmer texture. Serve with fresh raspberries or a drizzle of raspberry sauce!

• Feel free to customize it with chocolate chips or swirl in raspberry sauce for extra flair!

A few tips for making the best raspberry ice cream:

• If your raspberries aren’t super sweet, you may need to add a little more sugar.
• Keep in mind that ice cream will not taste as sweet after you freeze it. So I always tend to make my mixture a little on the sweeter side, and then after it freezes, it’s the perfect sweetness.
• If you store any leftovers, place a piece of plastic wrap up against the ice cream even before putting the lid on the storage container. This will help ice crystals on the top.