Luscious Raspberry Ice Cream
Editor's Note: When you think of ice cream, you likely think of a carton that you can purchase in your favorite grocery store. But what about making your own ice cream? Luscious Raspberry Ice Cream is an easy-to-make ice cream recipe that you will want to try. This versatile recipe can be served at a barbecue or simply eaten while sitting on your patio. It also makes full use of fresh raspberries when they are in season.
You’ll find lots of uses for this. One idea—use the ice cream to fill the brown sugar meringues, and serve topped with Raspberry Sauce.
Make Ahead RecipeYes
One Pot MealYes
Occasional Fresco, Casual Dinner Party, Family Get Together
EquipmentFood Processor, Ice Cream Maker
Five Ingredients or LessYes
Taste and TextureCreamy, Fruity, Light, Rich, Sweet, Tart
Type of DishDessert, Fruit, Ice Cream
- Four ½-pints ripe raspberries or two 12-ounce packages frozen raspberries, thawed
- 1 cup sugar
- Pinch of salt
- 1 cup heavy (whipping) cream
- 1 cup whole milk
Pulse the raspberries in a food processor just until broken up. Pour through a coarse strainer set over a large bowl, pressing hard on the solids to extract as much liquid as possible. (You should have about 1½ cups puree.)
Add the sugar and salt, whisking until dissolved. Add the cream and milk and whisk until blended. Refrigerate, covered, until thoroughly chilled.
Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. After churning, the ice cream will be soft but ready to eat. For a firmer texture, transfer to a freezer container and freeze for at least 2 hours. This is best served on the day it’s made.
2006 Lori Longbotham