Step-by-Step Instructions
- Prepare the Raspberries: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the berries release their juices and the sugar dissolves (about 5–7 minutes). Remove from heat and let cool slightly.
- Blend the Mixture: Use a blender or food processor to puree the raspberries. For a smoother texture, strain the puree to remove seeds.
- Mix the Ice Cream Base: In a large bowl, whisk together the cream, milk, and vanilla extract. Gently fold in the raspberry puree until fully combined.
- Chill: Cover the mixture and refrigerate for at least 2 hours, or until thoroughly chilled.
- Churn: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes.
- Freeze: Transfer the ice cream to an airtight container and freeze for at least 4 hours or overnight for a firmer texture.
Tips for Perfect Raspberry Ice Cream
- Use ripe berries for the best flavor. If raspberries are out of season, frozen berries work beautifully.
- Adjust sweetness depending on the tartness of your berries. Taste before churning and add more sugar if needed.
- Add mix-ins like chocolate chips, white chocolate chunks, or a raspberry ripple for a gourmet twist.
Serving Suggestions
Serve your raspberry ice cream in a waffle cone for a classic treat, or pair it with warm chocolate sauce or fresh berries for an elegant dessert. It’s also a fantastic companion to fruit tarts, sponge cakes, or as a topping for pancakes and waffles.
This recipe combines the natural tang of raspberries with creamy indulgence, making it a dessert that’s both refreshing and decadent. Homemade raspberry ice cream is a treat that’s hard to beat—once you try it, store-bought versions just won’t compare!
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