Raspberry Ice Cream

Recipe from Lily Moore
Raspberry Ice Cream
Cooking time: 20 min
Servings 4
Homemade raspberry ice cream following this recipe will turn out delicious: it will be creamy, smooth, moderately sweet, and packed with a rich raspberry flavor. With minimal effort, you will have a perfect dessert for a hot summer day. This is a basic recipe, but you can play around and experiment by adding different ingredients such as nuts, chocolate, candied fruits, or additional fresh berries.


  • Raspberry
    10,6 oz.
  • Cream (33-35% fat)
    8,8 fl. oz.
  • Egg yolk
    3 pcs.
  • Powdered sugar
    5,3 oz.
  • Milk
    4,6 fl. oz.
  • Vanillin powder
    1 pinch

Nutrition facts per serving

  • Calories

    422 kcal

  • Protein

    5.72 g

  • Fat

    22.14 g

  • Carbohydrates

    52.97 g


  • Place three egg yolks in a suitable bowl. Add the powdered sugar and a pinch of vanillin powder, beat with a whisk or mixer for about 30 seconds to get a smooth and homogeneous mass. Then pour the milk into the yolks with sugar and mix thoroughly.

  • Put the dishes with the resulting mixture in a water bath by filling a large pot with water, bringing it to a simmer, and place a heatproof bowl with the egg mixture on top. Cook the milk, sugar and yolks over low heat, stirring constantly, until the mixture thickens, about 10 minutes. As soon as the mixture has thickened, immediately remove it from the heat and water bath. Allow the mixture to cool completely.

  • In the meantime, puree the berries to get rid of the seeds by using a fine sieve. Add the berry puree to the cooled milk mixture, and mix until well combined.

  • After that, whip heavy cream until fluffy, and add it to the berry mixture and mix again. Transfer the mixture to a container suitable for freezing and put it in the freezer for 4-5 hours.


  • Stir the ice cream from time to time while it hardens to prevent ice crystals from forming.

Bon Appetit!

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