Indulge in the sweet and tangy delight of homemade raspberry ice cream, a treat that embodies the essence of summer with its vibrant flavor and refreshing texture. This recipe combines the richness of heavy cream and milk with the vibrant sweetness of raspberries, creating a dessert that is both decadent and light. Raspberry ice cream has become a beloved favorite around the world, often enjoyed as a cool respite during warm weather or as a delightful accompaniment to cakes and pastries. Its cultural significance lies in its ability to evoke memories of summertime picnics and family gatherings, making it a timeless dessert that never goes out of style.
Ingredients
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- 1 cup whole milk
- 2/3 cup granulated sugar
- 1/8 teaspoon salt
- 5 egg yolks (for a custard base)
- 12 oz frozen raspberries (thawed to room temperature or 2 1/2 cups fresh berries)
- 1/4 cup granulated sugar (for the raspberry puree)
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Ice Cream Base: In a medium saucepan, combine heavy cream, milk, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is just simmering.
- Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Gradually add a small amount of the warm cream mixture to the egg yolks, whisking continuously to prevent the eggs from scrambling.
- Cook the Custard: Return the saucepan to medium-low heat and slowly pour the egg yolk mixture into the remaining cream mixture, whisking constantly. Cook until the mixture reaches 165°F on an instant-read thermometer and coats the back of a spoon.
- Strain and Chill: Strain the custard through a fine mesh strainer into a clean bowl to remove any potential lumps. Cover and refrigerate until chilled.
- Make the Raspberry Puree: Blend the raspberries with 1/4 cup granulated sugar and vanilla extract in a blender until smooth. Strain the mixture through a fine mesh strainer to remove seeds if desired.
- Combine and Freeze: Once the custard is chilled, fold in the raspberry puree. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions.
- Freeze and Serve: Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Top Tips
- Use Fresh Raspberries: Fresh raspberries provide the best flavor, but frozen raspberries can be used if fresh are not available.
- Strain for Smoothness: Straining the raspberry puree removes seeds, ensuring a smooth texture.
- Chill Properly: Ensure the custard is well chilled before churning for the best results.
- Don’t Over-Churn: Avoid over-churning, as this can lead to ice crystals forming in the ice cream.
- Experiment with Sugar Levels: Adjust the sugar to your taste, especially if using tart raspberries.
- Add-ins for Fun: Consider adding other fruits or nuts to create unique flavor combinations.
Variations
- Lemon Raspberry Ice Cream: Add a squeeze of fresh lemon juice to the raspberry puree for a tangy twist.
- Chocolate Raspberry Swirl: Fold in melted chocolate after churning for a marbled effect.
- Raspberry Basil Ice Cream: Infuse the ice cream with fresh basil leaves for a refreshing summer flavor.
- Raspberry Sorbet: Use only raspberries and sugar, omitting the cream for a lighter, fruitier dessert.
- Boozy Raspberry Ice Cream: Add a splash of raspberry liqueur for a grown-up twist.
Nutritional Guide
| Servings | Calories | Fat | Carbohydrates | Protein |
|---|---|---|---|---|
| 6 | 320 | 22g | 28g | 4g |
Additional nutritional notes: This recipe is rich in calories and fat due to the heavy cream, but it also provides a good amount of protein from the egg yolks and milk. Raspberries contribute natural sugars and antioxidants, making this dessert a treat that offers both indulgence and nutritional benefits. Consider using lower-fat alternatives or reducing sugar content for a healthier version.
