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
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.
Would you like to save this recipe?
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!