Raspberry Ice Cream

by Leslie on May 24, 2011

We received a Kitchenaid mixer and ice cream attachment for a wedding present this past September. Soon after, my apartment had turned into a full on ice cream shop, always a freezer full of various flavors. I made pumpkin ice cream, peppermint ice cream, dark chocolate ice cream, maple walnut ice cream, cinnamon ice cream. We claimed each one to be the best. Then I had to start unbuttoning my pants every time I sat down. The ice cream attachment had to be put away and hasn’t come out until now.

Today is my husband, Jolian’s, birthday. When I asked him what kind of cake he wanted this year, he requested raspberry ice cream instead. Really he wanted black cherry ice cream, but black cherries haven’t arrived in the markets here yet. Raspberry was his next choice. I was happy to have another use for berries, and to be honest, I was thrilled to be reunited with my friend, the ice cream attachment. I had missed her. Hopefully I can show more restraint this time around.

For a recipe I turned to David Lebovitz’s The Perfect Scoop, which is a must have for ice cream makers. You can check out some of his ice cream recipes here. The book explains how to make both French-style ice creams, which begin with a custard made with egg yolks and are a bit richer and creamier, and Philadelphia-style, which are made without egg yolks and are a bit firmer. I always choose French-style because richer and creamier equals better in my book. David also shares his recipes for frozen yogurt, granitas, sorbets and sherbets, but I have never been able to get past the ice creams. There are so many different flavors I want to try.

The raspberry ice cream turned out beautifully. The perfect combination of sweet and tart. Jolian has claimed it his new favorite. Turning 30 is rough, but hopefully delicious ice cream will soften the blow. Happy Birthday, old man. Glad you have finally joined me in the thirties!

Raspberry Ice Cream

From David Lebovitz’s The Perfect Scoop

  • 1 1/2 cups half-and-half
  • 1 cup sugar
  • 1 1/2 cups heavy cream
  • 4 large egg yolks
  • 1 1/2 cups strained raspberry puree
  • 1 tablespoon freshly squeezed lemon juice

To make raspberry puree:  Puree 6 cups of raspberries in a food processor, then press them through a mesh strainer with a flexible rubber spatula, or use a food mill.

Warm the half-and-half and sugar in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer over the top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Mix in the raspberry puree and lemon juice, then stir until cool over an ice bath.

Chill thoroughly in the refrigerator, but to preserve the fresh raspberry taste, churn the ice cream within 4 hours after making the mixture.

MAKES ABOUT 1 QUART

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{ 7 comments… read them below or add one }

Yoko January 8, 2012 at 3:16 pm

Looks great! I love David’s ice cream recipes.

I’m thinking of attempting this with blueberries..do you think the flavor of the blueberries will come through with the custard base, or is it better to cook them a bit to intensify the berry flavor?

Thanks!

Reply

Leslie January 8, 2012 at 6:00 pm

Hi Yoko! That’s a great question. I did a little research and most of the custard based blueberry ice cream recipes I found do not call for you to cook the berries. So I don’t think it’s necessary, unless you are worried about the sweetness of the berries this time of year (frozen blueberries are always a good alternative). Let me know how it turns out!

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Yoko January 9, 2012 at 1:41 am

Wow..you did research..for me?? You’re sooo nice!! :)

I just made the base & it’s chilling in the fridge..ended up having to purée some blackberries as well since I didn’t have enough blueberries to make 1.5cups of purée. The base is looking a bit pale..hopefully it’ll turn a more berry-ish color once frozen.

I will most definitely let you know how it turns out <3

Reply

Yoko January 12, 2012 at 11:55 pm

So..this is really really sad :’( but the blueberry ice cream didn’t turn out very well.
It was too sweet (I reduced the sugar, but it probably needed to be further reduced since blueberries are a lot sweeter than raspberries) and the blueberry (or any berry for that matter) flavor didn’t come through at all. I’ll re-experiment with cooked blueberry sauce or make blueberry gelato instead next time & let you know.

On a lighter note, I saw your toasty slipper post. Costco has these super-cozy knit slippers with memory foam that are very comfy and toasty! Don’t remember the price though..but it must be a good deal because its Costco :P

Reply

Leslie January 17, 2012 at 11:16 am

Oh no! I’m sorry it didn’t turn out. I’ll keep an eye out for a good blueberry ice cream recipe.

Reply

Jean July 4, 2013 at 6:33 pm

Perfect raspberry ice cream recipe. We are an empty nest this July 4 so I made a half batch and used the last of our own 2012 frozen raspberries. Our berries are tart so I added 2 tablespoons of local organic honey to the puree, and – although I was tempted to skip the drain-and-sieve step – it is wise to follow these recipe directions exactly. Marvelous.

Reply

Leslie July 7, 2013 at 9:54 am

I’m so glad you liked it, Jean!

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