5 Secrets to Super Simple Meals Subscribe Don't miss!
Basics

Fresh summer raspberry ice cream

41 min Cook
Scroll to recipe
  • Chicken Alfredo is perfect for a weeknight dinner
  • Super juicy pieces of chicken in a smooth and creamy, extra cheesy alfredo sauce.

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, 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:

Prepare the raspberries:

In a medium bowl, mash the raspberries with 1/2 cup of sugar. Let them sit for 15-20 minutes to release their juices. Then, press the mixture through a fine mesh sieve to remove the seeds (optional for smoother texture). Set aside.

Make the custard base:

  • Combine the heavy cream, whole milk, vanilla extract, and a pinch of salt in a medium saucepan. Heat over medium heat until it steals, but don’t let it boil.
  • In a separate bowl, whisk the egg yolks with the remaining 1/2 cup of sugar until pale and smooth.
  • Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly (this tempers the eggs to prevent scrambling).
  • Pour the egg yolk mixture back into the saucepan with the rest of the cream mixture. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (around 170°F).

Cool the custard:

  • Remove the saucepan from heat and strain the custard through a sieve into a bowl to remove any cooked egg bits.
  • Stir in the raspberry puree, then cover the custard with plastic wrap directly on the surface to prevent skin from forming. Let it cool to room temperature, then refrigerate for at least 4 hours (or overnight).

Churn the ice cream:

  • Once the custard is fully chilled, churn it in an ice cream maker according to the manufacturer’s instructions. It should take about 20-25 minutes.

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.

Nutrition Facts


  • % Daily Value *

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Share
    Beet and Burrata Salad with Fried Bread

    Beet and Burrata Salad with Fried Bread

    foodifire
    These small but sophisticated blender cakes are not only eye-catching, but full of bright flavor. The rosemary syrup glaze is a must to complete the flavor profile.
    prep time
    15 min
    cooking time
    41 min
    servings
    4
    total time
    45 min

    Equipment

    • Measuring cups

    • Wooden spoons

    • Peeler

    • Whisk

    Ingredients

    • 1 loaf ciabatta bread

    • tablespoon extra virgin olive oil

    • 2 tablespoons everything bagel spice (optional)

    • 5-6 large eggs

    • 1/4 cup milk or heavy cream

    • 1 tablespoon chopped fresh chives

    • 1 cup baby spinach, roughly chopped

    • 1/2 cup shredded Havarti or gouda cheese

    • kosher salt and black pepper

    • red pepper flakes

    Instructions

    1

    Notes

    Kid-Friendly Adaptation: Cook the chicken in broth instead of buffalo sauce. Shred and drain off excess liquid. Put some of the chicken aside for the kiddos (plain, no sauce) and toss the remaining chicken with the buffalo sauce before you broil it.
    You may also like
    Basics

    Fresh summer raspberry icecream

    41 min Cook
    Then we are layering the puff pastry with a quick schmear of creamy Swiss-ified cheese sauce, an egg, and some diced ham….
    Basics

    The Ultimate Guide to Fish Sauce

    55 min Cook
    Then we are layering the puff pastry with a quick schmear of creamy Swiss-ified cheese sauce, an egg, and some diced ham….
    Basics

    3-Ingredient Garlic-Herb Grilled Chicken Wings

    20 min Cook
    Then we are layering the puff pastry with a quick schmear of creamy Swiss-ified cheese sauce, an egg, and some diced ham….

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    ×
    Vegan

    Spicy Zucchini Ricotta Lasagna with Oregano Breadcrumbs.

    20 min Cook