Ingredients
- 2 cups fresh or frozen raspberries
- ¾ cup granulated sugar
- 1 cup heavy cream
- 1 cup whole milk
- 1 tsp vanilla extract
- 1 tbsp lemon juice (optional, enhances flavor)
- Pinch of salt
Instructions
1. Make the raspberry puree
- Blend the raspberries until smooth.
- Strain through a fine sieve to remove seeds (optional for smoother ice cream).
2. Sweeten the puree
- In a bowl, mix the raspberry puree with ½ cup sugar and lemon juice.
- Stir until the sugar dissolves.
3. Prepare the cream base
- In another bowl whisk together:
- heavy cream
- milk
- remaining sugar
- vanilla extract
- pinch of salt
4. Combine
- Mix the raspberry puree into the cream base until evenly pink.
5. Churn
- Pour into an ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes).
6. Freeze
- Transfer to a container and freeze 2–4 hours until firm.
No Ice-Cream-Maker Method
- Pour mixture into a shallow container.
- Freeze for 1 hour.
- Stir or whisk vigorously to break ice crystals.
- Repeat every 30 minutes for 2–3 hours.
Optional Toppings
- Fresh raspberries 🍓
- White chocolate shavings
- Raspberry syrup
- Mint leaves