If you’ve ever dreamed of making homemade ice cream that tastes like a rich, creamy cloud of fruity delight, you’re going to adore this Creamy Raspberry Ice Cream with a Rich Custard Base Recipe. I absolutely love how this ice cream captures the vibrant tartness of raspberries balanced perfectly with a velvety custard made from egg yolks and cream. Once you try it, you’ll find yourself craving it on the hottest days — or honestly, any day!
Why You’ll Love This Recipe
- Rich and Creamy Texture: Thanks to the custard base made with egg yolks and cream, every scoop melts in your mouth with luxurious smoothness.
- Vibrant Raspberry Flavor: Using fresh or frozen ripe raspberries really makes the tartness shine without being overpowering.
- Simple Ingredients: You only need a handful of pantry staples, making this an approachable recipe even if you’re new to homemade ice cream.
- Make Ahead Friendly: Prepare the custard the day before and churn when ready to save time and enhance flavor.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role: the egg yolks enrich the custard, sugar sweetens just right, cream adds that luscious body, and raspberries bring a fresh zing that makes every bite feel like summer. When shopping, pick the ripest raspberries you can find—if they’re fresh, give them a quick taste; if they’re frozen, they still pack great flavor!
- Egg yolks: These give your custard its unmistakable creaminess and stability, so don’t skip on freshness.
- Granulated sugar: Balances the tart raspberry flavor and helps the custard set properly.
- Fine sea salt: Just a pinch enhances all the flavors, making the ice cream taste more vibrant.
- Heavy cream: The star for that rich, velvety texture you’re hunting for in good ice cream.
- Raspberries: Fresh or frozen works, but fresh ripe berries will elevate the flavor even more.
- Freshly squeezed lemon juice: Brightens the raspberry puree with a subtle acidity that lifts the overall flavor.
Variations
I love to personalize this Creamy Raspberry Ice Cream with a Rich Custard Base Recipe depending on the season or what’s in my pantry. Feel free to get creative with mix-ins or tweaks–it’s all about what makes you happy!
- Vanilla Infusion: I often stir in a splash of vanilla extract to deepen the flavors and add warmth to the custard base.
- Dairy-Free Option: While I prefer the richness dairy cream provides, swapping in coconut cream can work — though texture will be different.
- Mixed Berry Blend: Combine raspberries with blackberries or blueberries for a colorful twist that still tastes fresh and vibrant.
- Chunky Texture: Sometimes I fold in whole or slightly crushed raspberries after churning for added burst and texture.
How to Make Creamy Raspberry Ice Cream with a Rich Custard Base Recipe
Step 1: Make the Custard Base Gently
Start by whisking together sugar, salt, and egg yolks with the heavy cream in a medium pot. Set the pot over medium-low heat and cook slowly, stirring constantly—you’ll want to be patient here. This slow process helps the eggs thicken the cream into a luscious custard without curdling. Heat it until it reaches about 165°F (74°C) — you’ll notice the bottom thickens and coats your spoon. Don’t rush or crank the heat or you risk scrambling the eggs.
Step 2: Puree and Strain the Raspberries
While the custard cools, puree your raspberries in a food processor until smooth. Then, place a fine mesh sieve over the custard bowl and press the puree through it, using some muscle to extract every bit of juice and flavor without letting the seeds through. The seeds add a nice tart burst, but can be a bit gritty, so this step helps keep the texture silky smooth.
Step 3: Add Lemon Juice and Chill Overnight
Stir the freshly squeezed lemon juice into the strained custard and raspberry mixture—this brightens the flavor and balances the sweetness. At this point, I like to let the mixture come to room temperature, then cover it tightly with plastic wrap and refrigerate overnight (or at least 6–8 hours). This rest period not only cools the custard properly but also allows all those flavors to meld beautifully.
Step 4: Churn and Freeze
Once the custard is chilled, give it a gentle stir to reincorporate any settled ingredients. Then, pour it into your ice cream machine and churn according to the manufacturer’s directions. You’ll see the creamy texture develop right before your eyes—it’s so satisfying! Transfer the freshly churned ice cream into an airtight container and freeze for a few hours if you like it firmer. It keeps beautifully for about a month.
Pro Tips for Making Creamy Raspberry Ice Cream with a Rich Custard Base Recipe
- Temper Your Eggs Slowly: When combining egg yolks and cream on the heat, stir constantly and keep the heat low to avoid scrambled eggs in your custard.
- Use a Fine Mesh Sieve: Straining your raspberry puree is worth the effort for a silky texture—seeds can be distracting in ice cream.
- Chill Completely Before Churning: Chilling the custard overnight not only improves texture but also boosts flavor melding.
- Don’t Skip the Lemon Juice: That little bit of acidity really lifts the raspberry flavor and balances the sweetness.
How to Serve Creamy Raspberry Ice Cream with a Rich Custard Base Recipe
Garnishes
I love topping mine with a few fresh raspberries and a sprig of mint to brighten up the presentation. Sometimes I sprinkle a little toasted almond slivers or crushed pistachios on top for crunch and a subtle nutty undertone.
Side Dishes
This raspberry ice cream pairs amazingly with warm desserts — think a slice of rich chocolate cake or a warm berry crisp. It also stands beautifully on its own as a refreshing finish after a summery meal.
Creative Ways to Present
For special occasions, I’ve served scoops in elegant martini glasses topped with fresh berries and edible flowers. Another favorite is layering it with crushed cookies and berry compote in clear parfait glasses for a pretty, layered dessert everyone raves about.
Make Ahead and Storage
Storing Leftovers
I store leftover ice cream in an airtight container with a piece of parchment paper pressed directly on the surface—it helps prevent ice crystals from forming and keeps the texture smooth when you scoop it again.
Freezing
Freezing this ice cream works wonderfully; I’ve kept mine for up to a month with no loss in flavor or texture. Just make sure to seal it tightly and keep it stored at the back of your freezer where the temperature is most consistent.
Reheating
While not typical to reheat ice cream, if it gets too firm, I recommend letting it sit at room temperature for 5–10 minutes before scooping—that softens it enough to serve without melting the creamy texture.
FAQs
-
Can I use frozen raspberries for this recipe?
Yes! Frozen raspberries work perfectly well in this recipe. Just thaw them completely before pureeing and straining. They maintain their tartness and flavor, making them a convenient year-round option.
-
Do I need an ice cream machine to make this?
While an ice cream machine helps get that smooth, creamy churned texture, you can freeze the custard mixture in a container and stir vigorously every 30 minutes to break up ice crystals, though results might be less smooth.
-
How do I avoid scrambled eggs in the custard?
Cook your custard on low to medium-low heat and stir constantly. If you have a thermometer, keep the temperature below 175°F. You can also temper eggs by slowly warming them with some cream before heating fully.
-
Can I reduce the sugar in this recipe?
You can reduce sugar slightly if you prefer less sweetness, but keep in mind that sugar also helps with texture and freezing quality. I recommend not reducing it by more than 20%.
-
How long does homemade raspberry ice cream last?
Stored properly in an airtight container, homemade ice cream lasts about one month in the freezer before quality starts to decline.
Final Thoughts
This Creamy Raspberry Ice Cream with a Rich Custard Base Recipe holds a special place in my kitchen repertoire because it’s one of those recipes that feels luxurious while being surprisingly simple to pull off at home. Making ice cream from scratch is a fun project that always impresses, and the balance of bright raspberries with that indulgent custard is something my whole family goes crazy for. I can’t wait for you to try it out and make it your own — trust me, once you taste this creamy raspberry magic, you’ll want to keep this recipe handy forever.
Print
Creamy Raspberry Ice Cream with a Rich Custard Base Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 8 hours 30 minutes (including chilling time)
- Yield: 1 quart (approximately 4 servings)
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This creamy raspberry ice cream is made from a rich custard base featuring egg yolks and heavy cream, combined with fresh or frozen ripe raspberries for a vibrant tart flavor. Easy to prepare, it involves carefully cooking the custard, pureeing raspberries, and churning to a smooth, indulgent frozen treat.
Ingredients
Custard Base
- 4 large egg yolks
- 100g (½ cup) granulated sugar
- Pinch fine sea salt
- 480g (2 cups) heavy cream
Fruit and Flavoring
- 340g ripe raspberries (fresh or frozen; if fresh, ensure they’re flavorful)
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Prepare the custard mixture: In a pot, combine the egg yolks, granulated sugar, pinch of fine sea salt, and heavy cream. Place over medium-low heat and gently cook, stirring frequently to prevent curdling.
- Cook until thickened: Continue heating until the mixture reaches 165°F, when you will notice the custard thickens slightly at the bottom of the pot, indicating it is ready.
- Strain custard: Remove the pot from heat and transfer the custard into a bowl. If you observe any bits of cooked egg, strain the custard through a fine mesh sieve into the bowl to ensure smoothness.
- Puree raspberries: While the custard cools, place the raspberries in a food processor and blitz on high until smooth.
- Combine raspberry puree and custard: Set a fine mesh sieve over the bowl containing the custard. Pour the raspberry puree into the sieve, gently stirring and pressing the berries with the back of a spoon to extract as much puree and juice as possible. Scrape the bottom of the sieve to maximize yield.
- Add lemon juice: Stir in the freshly squeezed lemon juice until fully incorporated. Optionally, you can add a splash of vanilla extract for additional flavor.
- Chill the mixture: Allow the mixture to come to room temperature, then cover with plastic wrap and refrigerate overnight or for at least 6 to 8 hours to let the flavors meld and the base to cool completely.
- Stir before churning: If a cream layer has formed on top after chilling, stir gently to reincorporate it evenly into the mixture.
- Churn the ice cream: Pour the chilled custard and raspberry blend into your ice cream machine and churn following the manufacturer’s instructions until the mixture reaches a soft-serve consistency.
- Freeze to set: Transfer the churned ice cream into an airtight, freezer-safe container. Freeze for several hours until firm. The ice cream can be stored for up to one month in the freezer.
Notes
- This ice cream uses a custard base, providing a rich and creamy texture thanks to the egg yolks and heavy cream.
- Using fresh or frozen raspberries is acceptable, but fresh raspberries should be ripe and flavorful for the best taste.
- The lemon juice brightens the tartness of the raspberries, enhancing the overall flavor profile.
- Straining the raspberry puree ensures a smooth texture free from seeds.
- Chilling the mixture thoroughly before churning improves the texture and freezing process.
- The ice cream keeps well in the freezer for about one month when stored properly.
Nutrition
- Serving Size: 1/2 cup (about 125 ml)
- Calories: 270
- Sugar: 21g
- Sodium: 35mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 135mg
