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Creamy Raspberry Ice Cream

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An indulgent homemade raspberry ice cream that captures the joy of summer with its creamy texture and fruity burst.

Ingredients

Scale
  • 2 cups heavy cream
  • 1 cup whole milk
  • 4 egg yolks
  • 3/4 cup sugar
  • 2 cups fresh or frozen raspberries
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Blend the raspberries in a blender or food processor until smooth.
  2. Heat the heavy cream and whole milk in a medium saucepan until steaming.
  3. Whisk together the egg yolks and sugar in a separate bowl until pale.
  4. Temper the egg yolks by adding warm cream gradually, whisking constantly.
  5. Cook the mixture over medium heat until thick enough to coat the back of a spoon (5-7 minutes).
  6. Remove from heat and stir in vanilla extract and salt, then fold in the raspberry purée.
  7. Cool the mixture in the refrigerator for at least 4 hours.
  8. Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions (20-25 minutes).
  9. Transfer to an airtight container and freeze for at least 4 hours until firm.

Notes

For a lighter version, use half-and-half instead of heavy cream. For a dairy-free version, try using coconut milk.

Nutrition

Keywords: ice cream, raspberry, dessert, summer treat, homemade ice cream

Find it online: https://sprinklespoon.com/creamy-raspberry-ice-cream-no-churn-quick-summer-treat/