Raspberry Ice Cream Recipe

Overhead view of three glass bowls of raspberry ice cream on a black surface.

5 from 1 vote

Raspberry Ice Cream combines a sweet cream base with bright and tangy raspberries. This fruity ice cream is a summertime staple during the warmer months and we highly recommend it!

Course Dessert

Cuisine American

Keyword KitchenAid Ice Cream recipes, raspberry ice cream

Prep Time 30

Cook Time 25

Chill Time 2

Total Time 2 55

Servings servings

Calories 431kcal

Author Sue Ringsdorf

Ingredients

1 pound fresh raspberries
1 ½ cups granulated sugar - divided
5 large egg yolks
1 ¼ cups whole milk
2 cups heavy cream
1-2 Tablespoons vanilla extract - we use Watkin's vanilla
a pinch of salt

Instructions

Prep raspberries. Rinse the raspberries in cold water. Strain and add to a medium bowl. Then add 1/2 cup of sugar and stir to combine. Let the raspberries sit on your countertop for about an hour, until juices form.
Puree raspberries. Pour the raspberries and juices into a blender. Pulse until very well pureed.
Strain raspberries. Pour the raspberry puree through a fine mesh sieve to remove the seeds. This will result in a smoother consistency (and you won’t be picking the seeds out of your teeth!)
Temper eggs. Whisk egg yolks and 1/4 cup of sugar in a mixing bowl. Add the whole milk to a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.)
When the milk is hot, pour 1/4 cup at a time into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan and heat again to 165 degrees.
Add remaining ingredients. Pour the hot mixture into an 8-cup measuring cup or large bowl. Let it cool slightly and then add the remaining 3/4 cup of sugar, the heavy cream, and vanilla extract. Whisk well.
Chill. Pour the pureed raspberries into the ice cream mixture and whisk to combine. Cover the liquid mixture with plastic wrap, and refrigerate for at least four hours before churning. The mixture should be VERY COLD!
Churn ice cream. Start your 2-quart ice cream maker (I use a KitchenAid Attachment – linked below.) and pour the chilled ice cream mixture into the ice cream maker bowl (the attachment) while it’s running. Let the mixer churn until the ice cream sets.
You’ll see the ice cream start to thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-30 minutes or so.)
Freeze. Transfer churned ice cream to an airtight container (any shallow container works well). Place container in the freezer to set up further. Initially, the ice cream will have the consistency of soft-serve ice cream, so freezing it will firm it up.
Serve. Serve the ice cream with some extra fresh raspberries, if desired!

Notes

Pro-Tip: It takes a little time to strain the raspberry juice. You'll need to stir it around in the sieve in small increments to get it properly strained.

** This recipe is for a 2-quart ice cream maker. If using a smaller size, you will need to adjust recipe quantities. Make sure your machine has enough room for the ice cream to expand as it freezes. If it doesn’t have room, it will stay in liquid form!

Nutrition