There is no dessert I love more in summer than a bowl of intensely flavored homemade ice cream. Store-bought raspberry ice cream is almost always too sweet, too pale, and too vaguely berry-flavored for my taste. Once you make it at home, you realize how easy it is to get that bright, jammy, almost-jam-like raspberry flavor that makes the store versions look sad by comparison. This is a custard-based ice cream, which means it has the rich, scoopable texture of the good stuff, and the raspberry puree is so vibrant it’s almost shocking.
Why the Custard Base Matters
There are two kinds of homemade ice cream: Philadelphia-style (no eggs, just cream and sugar) and custard-style (cooked egg yolks). Philadelphia-style is easier and faster, but custard-style is richer, smoother, and more scoopable straight out of the freezer. The egg yolks add fat and emulsifiers that prevent the ice cream from turning into a solid brick, and they give it that satisfying creamy mouthfeel that separates good ice cream from great ice cream.
Don’t be scared of the egg yolk step. Tempering yolks is the only slightly tricky part, and it’s basically just slowly warming the yolks so they don’t scramble when they hit the hot cream. Take your time, whisk constantly, and you’ll be fine. The cooked custard is what makes this ice cream restaurant-quality rather than homemade-tasting.
Working with Frozen Raspberries
I almost always use frozen raspberries for this recipe because they’re cheaper, more consistent year-round, and they’ve been picked and frozen at peak ripeness. Fresh raspberries are lovely when they’re in season, but they can be expensive and they’re often underwhelming out of season. Thaw the frozen berries on the counter for about 30 minutes before blending, or microwave them for 30 seconds to speed things up.
The seed question is personal. I strain the puree through a fine-mesh sieve because I want a smooth, intensely colored ice cream, but you can skip this step if you don’t mind the seed texture. Some people like it. If you do strain, press the solids with a spatula to extract every drop of flavor — that pulp has all the good stuff in it.
The Ice Cream Maker Question
Yes, you need an ice cream maker for this recipe, unless you want to try a no-churn variation. The custard-based version freezes too hard without the churning process to break up ice crystals. A basic electric ice cream maker (the kind with a frozen bowl) costs around $50 and is worth every penny if you make ice cream more than once a year. I use mine constantly in summer.
If you don’t have an ice cream maker, you can do a no-churn version: whip 1 cup of heavy cream to stiff peaks, fold it into the cooled raspberry custard, pour into a loaf pan, and freeze for at least 6 hours, stirring every hour for the first 3 hours. The texture won’t be quite as smooth, but it’ll still be delicious.
Serving Suggestions
This ice cream is beautiful on its own in a simple bowl, but it also plays well with other desserts. Try it alongside a warm slice of chocolate cake, a buttery shortbread cookie, or a fresh berry galette. For a really indulgent sundae, top a scoop with hot fudge, fresh raspberries, and a dollop of whipped cream. In the height of summer, I’ll sometimes just put a scoop in a glass and pour prosecco over it — affogato-style, but with sparkling wine.
Storage-wise, this ice cream keeps in the freezer for about two weeks before the texture starts to suffer. Press a piece of plastic wrap directly onto the surface before putting the lid on to prevent ice crystals from forming. To scoop a frozen-solid container, let it sit on the counter for 5 to 10 minutes first.
Creamy custard-style raspberry ice cream made with frozen raspberries, heavy cream, milk, egg yolks, and vanilla.
Ingredients
Instructions
In a medium saucepan over medium-low heat, combine the heavy cream, milk, ⅔ cup sugar, and salt. Heat, stirring often, until small bubbles appear around the edge of the pan. Do not let it boil — you want the mixture warm enough to temper the egg yolks.
In a medium bowl, whisk the egg yolks until smooth. While whisking constantly, slowly pour about 1 cup of the hot cream mixture into the yolks to temper them. Then whisk the yolk mixture back into the saucepan with the remaining hot cream.
Return the saucepan to medium-low heat and cook, stirring constantly, until the mixture reaches 165°F on an instant-read thermometer and coats the back of a spoon, about 5 to 8 minutes. Strain through a fine-mesh sieve into a clean bowl, cover, and refrigerate until completely chilled, at least 4 hours or overnight.
Make the raspberry puree: In a blender, combine the thawed raspberries, ¼ cup sugar, and vanilla. Blend until completely smooth. For a seedless ice cream, strain the puree through a fine-mesh sieve, pressing on the solids to extract all the flavor.
Stir the raspberry puree into the chilled custard base. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually 20 to 25 minutes, until it reaches soft-serve consistency.
Transfer the churned ice cream to a freezer-safe container. For soft-serve texture, eat immediately. For firm ice cream, freeze for at least 2 hours. Serve in bowls or cones, garnished with fresh raspberries if desired.
Notes
For an extra-decadent version, fold ½ cup of chopped white chocolate or fresh raspberries into the ice cream just before the final freeze. Store in the freezer for up to 2 weeks. To soften before serving, let it sit on the counter for 5 to 10 minutes.
