Homemade Raspberry Ice Cream Recipe
Fresh, creamy, and bursting with berry flavor, this raspberry ice cream is a delightful summer treat that you can easily make in your own kitchen with an ice cream maker. Based on a classic recipe from Ben & Jerryβs, this ice cream combines sweet and tart fresh raspberries with a velvety custard base, creating a perfect balance of flavors.
Total Time: 2 hours 45 minutes
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes (including chilling time)
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh raspberries | 1 cup |
| Sugar | 3/4 cup |
| Fresh lemon juice | 2 tablespoons |
| Large eggs | 2 |
| Sugar | 3/4 cup |
| Heavy cream | 2 cups |
| Whole milk | 1 cup |
Nutritional Information (per serving, based on 1 quart yield)
| Nutrient | Amount |
|---|---|
| Calories | 3271.1 |
| Fat Content | 197 g |
| Saturated Fat Content | 118.3 g |
| Cholesterol Content | 1109.3 mg |
| Sodium Content | 443.7 mg |
| Carbohydrate Content | 363.5 g |
| Fiber Content | 20.3 g |
| Sugar Content | 315.1 g |
| Protein Content | 34.1 g |
Note: This recipe yields approximately 1 quart of ice cream, with a high-fat content suitable for indulgent treat lovers. If you’re seeking a lighter alternative, you can modify the heavy cream with half-and-half, but this may affect the richness of the ice cream.
Instructions
-
Prepare the Raspberry Mixture
Start by placing the fresh raspberries into a medium-sized mixing bowl. Add 3/4 cup of sugar and the lemon juice to the berries. Gently stir everything together to combine. The sugar will help draw out the natural juices from the raspberries, creating a deliciously sweet and tart base for your ice cream. Once mixed, cover the bowl with plastic wrap and refrigerate the raspberry mixture for at least 2 hours. Every 30 minutes, give it a quick stir to ensure that the sugar dissolves evenly and the raspberries release their juice. -
Whisk the Egg Mixture
After your raspberries have chilled, itβs time to prepare the custard base for the ice cream. In a separate large mixing bowl, whisk the eggs for about 1 to 2 minutes, or until they become light and fluffy. You can use a hand-held mixer to make this process quicker and easier, but a whisk will work just fine. Gradually add in the remaining 3/4 cup of sugar, a little at a time, while continuing to whisk until the sugar is completely dissolved and the eggs are smooth and pale in color. -
Combine Dairy Ingredients
Once the eggs and sugar are properly whisked, pour in the heavy cream and whole milk. Whisk again until the mixture is well-combined. This custard base is what will give the ice cream its rich, creamy texture. Make sure there are no lumps and that the liquid is smooth and uniform. -
Add the Raspberry Juice
After the raspberry mixture has been refrigerated and the sugar has dissolved into the berries, drain the juice from the raspberries into a separate container. Add this juice to the cream and egg mixture, stirring gently to blend everything together. The raspberry juice will infuse the base with its vibrant color and fresh berry flavor. -
Puree the Raspberries
Using a fork or potato masher, mash the raspberries until they become a puree. You can also use a blender or food processor if you prefer a smoother consistency. Once pureed, stir the raspberries into the cream mixture, ensuring that the fruit is evenly distributed. If you prefer a chunkier texture in your ice cream, feel free to leave some small bits of raspberry in the mixture for added texture. -
Chill the Mixture
For the best results, chill the raspberry and cream mixture in the refrigerator for about 30 minutes to an hour before churning. This step helps the ice cream base to thicken slightly, improving the texture once frozen. However, if you’re pressed for time, you can skip this step and proceed directly to churning. -
Churn the Ice Cream
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. Typically, the churning process takes about 20 to 30 minutes, depending on your machine. As the mixture churns, it will gradually thicken into a creamy consistency. -
Add Whole Raspberries for Extra Texture
If you enjoy a more rustic, berry-filled ice cream, this is the perfect moment to add whole raspberries into the churning ice cream. When the ice cream is nearly finished churning, add the remaining whole raspberries into the machine. Continue churning for another few minutes to evenly distribute the fruit throughout the mixture. -
Freeze the Ice Cream
Once your ice cream has reached the desired consistency, transfer it to an airtight container and freeze it for at least 2 hours to firm up. The freezing time will allow the ice cream to reach its optimal scoopable texture. If youβre in a hurry, you can serve the ice cream immediately, but keep in mind that it will be softer straight out of the machine.
Notes
- Chunkier Option: If you prefer a chunkier texture, you can skip mashing the raspberries and simply stir in the whole berries after draining the juice. This will create a more textured, rustic ice cream with little raspberry pieces throughout.
- Flavor Variations: This basic recipe can be customized by adding a dash of vanilla extract or a handful of crushed cookies or nuts to create a unique twist. Feel free to get creative with mix-ins, just be sure to add them toward the end of churning for optimal results.
Serving Suggestions
Serve your homemade raspberry ice cream in bowls or cones. It pairs wonderfully with chocolate cakes, fruit tarts, or simply as a refreshing dessert on its own during the warmer months. For an added touch, garnish with fresh mint leaves or a drizzle of raspberry syrup.
Whether you’re making it for a summer gathering, a special occasion, or just as a homemade treat for yourself, this raspberry ice cream is sure to impress with its bright berry flavor and creamy texture. Enjoy!
