aspberry ice cream is a delightful summer treat that combines the tangy sweetness of raspberries with a creamy ice cream base. Making your own raspberry ice cream at home allows you to enjoy fresh flavors and control the ingredients. Here’s how to make this delicious dessert from scratch.
Ingredients
- 2 cups fresh raspberries (or frozen raspberries, thawed)
- 3/4 cup granulated sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare the Raspberries:
- In a medium saucepan over medium heat, combine the raspberries and 1/4 cup of the sugar. Cook while stirring frequently until the raspberries break down and the mixture begins to thicken, about 5-7 minutes.
- Strain the Raspberries:
- Remove the raspberry mixture from the heat and pass it through a fine mesh sieve into a bowl to remove the seeds. Allow the strained raspberry puree to cool to room temperature.
- Make the Ice Cream Base:
- In a large mixing bowl, whisk together the remaining 1/2 cup of sugar, heavy cream, whole milk, vanilla extract, and salt until the sugar is dissolved.
- Combine and Chill:
- Stir the cooled raspberry puree into the cream mixture. Cover and refrigerate for at least 2 hours, or until thoroughly chilled. For the best results, chill overnight.
- Churn the Ice Cream:
- Pour the chilled raspberry mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until the mixture reaches a soft-serve consistency.
- Freeze Until Firm:
- Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm. This will give the ice cream its scoopable consistency.
- Serve and Enjoy:
- Scoop the ice cream into bowls or cones and serve immediately. Garnish with fresh raspberries if desired.
Tips for Perfect Raspberry Ice Cream
- Fresh or Frozen Raspberries: Both fresh and frozen raspberries work well in this recipe. If using frozen, be sure to thaw them completely before cooking.
- Adjust Sweetness: Taste the raspberry puree before combining it with the cream base. If you prefer a sweeter ice cream, add a little more sugar to the puree.
- No Ice Cream Maker? No problem! Pour the mixture into a shallow dish and freeze it. Stir every 30 minutes until it reaches the desired consistency.
- Storage: Store the ice cream in an airtight container in the freezer for up to two weeks. Cover the surface with plastic wrap before sealing to prevent ice crystals from forming.
Making raspberry ice cream at home is not only rewarding but also allows you to experiment with flavors and textures. Enjoy this refreshing dessert on a hot day or any time you crave a sweet, fruity treat.