Table of Contents » Frozen Desserts

Raspberry Ice Cream


1 pint fresh raspberries
2 large eggs
1 1/2 c sugar
2 c heavy or whipping cream
juice of half lemon
1 c milk


1. Toss the raspberries, 3/4 c of the sugar, and the lemon juice in a bowl. Cover and refrigerate, stirring every 30 minutes.
2. Whisk the eggs in a mixing bowl, one to two minutes. Whisk in the remaining 3/4 c sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the heavy cream and milk and whisk to blend.
3. Drain the juice from the raspberries into the cream mixture and blend. Mash the raspberries until pureed and stir them into the cream mixture.
4. Transfer the mixture into an ice cream maker and freeze following the manufacturer's instructions.


Note: If you prefer a chunkier ice cream, return the raspberries to the refrigerator after pouring off the juice. After the ice stiffens (about 2 minutes before it is done), add the raspberries and continue freezing until it is ready.
Yield: generous 1 quart
Source: Ben & Jerry's Homemade Ice Cream and Desserts

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