This raspberry ice cream recipe is easy to follow and creates an incredibly creamy dessert.
For the best results, try to use fresh raspberries. It makes a big difference to the flavour and colour of the ice cream. If you can find a pick your own orchard in your area, then get your berries there.
Why choose a pick your own orchard?
- You get the freshest possible fruit available
- It’s a fun half day whether you have kids or want some relaxing time away from the city.
- Support local growers.
Purchase in bulk then make ice cream and some raspberry sorbet while you’re at it. Freeze leftover berries for later use.
If raspberries are not in season, then buy frozen ones to save money. The flavour isn’t as good but they’ll work in a pinch.
Other recipes to try
- Blueberry cheesecake ice cream that includes chunks of cheesecake base.
- Red wine sorbet that’s cool and refreshing!
- Pina Colada ice cream for a summery treat that doesn’t require an ice cream maker.
- 2 punnets raspberries 250g punnets
- 3/4 cup caster sugar plus 2 Tbsp extra
- 4 egg yolks
- 2 cups full cream milk
- 1 cup thickened cream
- Place the raspberries and 2 Tbsp of the sugar in a small pan. Cook on a medium heat until sugar dissolves. Simmer for 5 mins until thickened, then push through a sieve into a bowl. Refrigerate until completely cooled.
- Add yolks and remaining sugar to a medium bowl and whisk until pale then set aside.
- Add milk and cream to a medium saucepan and heat on high until simmering then remove from heat.
- Scoop out around a cup of milk from the saucepan and slowly pour into the yolks – all the while whisking. Once combined, pour yolks into the saucepan of milk and continue heating on a low heat until it thickens enough to coat the back of a spoon. Pour into an airtight container and refrigerate overnight or until completely cooled.
- Pour into an ice cream maker and churn as per manufacturer's instructions. As the ice creams hardens, swirl in the raspberry.
- Scoop ice cream into an airtight container and freeze for 2-3 hours.