Raspberry Ice Cream Recipe
Delicious and creamy homemade ice cream flavored with fresh or frozen raspberries. Pure raspberry puree makes an ice cream with a distinctive berry flavor.
servings
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Ingredients
- 12 oz raspberries (fresh or frozen and defrosted)
- 2 tablespoons limoncello (see note)
- 16 oz heavy cream (2 cups)
- 5 egg yolks
- 8 oz granulated sugar (1 cup)
Instructions
- In a food processor, puree the raspberries until smooth. Strain the puree through a fine sieve to remove the seeds. Add the limoncello to the puree and refrigerate it while you make the ice cream base.12 oz raspberries
- Heat the cream in a small saucepan over medium high heat until scalding hot.16 oz heavy cream
- While the cream heats up, whisk together the yolks and sugar in a small bowl.5 egg yolks, 8 oz granulated sugar
- Once the cream mixture is scalding hot, pour it into the bowl with the yolks and whisk to combine
- Return the entire mixture to the saucepan and heat over medium low heat, stirring constantly. Cook the custard until it thickens enough to coat the back of a spatula or wooden spoon. Do not allow it to come to a full boil. Remove from the heat and pour back into the bowl from the yolks. Add the cold raspberry puree to the custard and stir to combine.
- Cover the bowl and chill until very cold. At least 4-5 hours or over night.
- Freeze according to the directions for your ice cream machine.
- When the ice cream is ready, scoop it into a container and smooth to an even layer. Lay a piece of plastic wrap directly on the surface of the ice cream, cover tightly and freeze until firm.
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Notes
You can use 2 tablespoons of vodka plus 2 teaspoons of lemon juice in place of the limoncello. You can skip the alcohol altogether but the ice cream will freeze slightly firmer.
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