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
Scale
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
