Creamy Homemade Raspberry Ice Cream
This is an egg-free, Philadelphia-style ice cream with a bright pink color and plenty of real raspberry flavor. Straining the puree keeps it silky. Serve it on its own on a hot day or alongside chocolate cake or brownies.
Preparation Steps
Combine the raspberries, 1/2 cup (100 g) sugar and lemon juice in a bowl. Let them sit for 30 minutes, stirring once or twice, until the berries release their juice.
Meanwhile, whisk the cream, milk, remaining 3/4 cup (150 g) sugar, vanilla and salt until the sugar has dissolved.
Blend the raspberry mixture until smooth, then press it through a fine-mesh sieve with a spatula to remove the seeds.
Whisk the raspberry puree into the cream base until evenly pink.
Cover and refrigerate for at least 2 hours, or overnight, until very cold.
Churn in an ice cream maker according to its instructions, usually 25 to 30 minutes, until it looks like thick soft-serve.
Spoon into a freezer container, press parchment onto the surface, and freeze for at least 4 hours until firm enough to scoop.
Tips & Variations
- Make sure the base is thoroughly chilled before churning; a cold base freezes faster and forms smaller ice crystals.
- Try the same method with strawberries or blackberries, or swirl in chopped white chocolate at the end of churning.
- Keep it tightly covered in the freezer for up to 2 weeks; let it sit at room temperature for 5 minutes before scooping.
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