A1 Raspberry Ice Cream (like Ben & Jerry's®)
A rich and creamy classic. The tartness of the raspberries balances the rich and creamy sweetness as it melts in your mouth.
Yield
12 servingsPrep
5 minCook
0 minReady
2½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pint |
raspberries
fresh |
*
|
| 1 ½ | cup |
sugar
|
|
| ½ | each |
lemon
juice of |
|
| 2 | large |
eggs
|
|
| 2 | cups |
cream
heavy or whipping |
|
| 1 | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
raspberries
fresh |
*
|
| 355 | ml |
sugar
|
|
| 0.5 | each |
lemon
juice of |
|
| 2 | large |
eggs
|
|
| 473 | ml |
cream
heavy or whipping |
|
| 237 | ml |
milk
|
|
Directions
Compared to other fresh fruit, raspberries are intensely flavorful and very tart, so to make ice cream you need less fruit and more sugar.
Although I find that 1 cup of sugar works well from my tastebuds.
Toss the raspberries, ¾ cup sugar, and the lemon juice together in a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes.
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
Whisk in the remaining ¾ cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the heavy cream and milk and whisk to blend. Drain the juice from the raspberries into the cream mixture and blend. Mash the raspberries with a fork until puréed and stir them into the cream mixture.
Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes 1 very generous quart. You may need to adjust the recipe down so it'll fit into your ice cream maker.
NOTE: If you prefer a chunkier raspberry ice cream, return the raspberries to the refrigerator after pouring off the juice. After the ice cream stiffens, about 2 minutes before it is done, add the whole raspberries.
