Raspberry Ice Cream

Creamy, cold, delectable, tangy, and sweet.

Creamy, cold, delectable, tangy, and sweet.

Raspberries are dreamy, aren’t they? Even with their wee seeds, they are a most friendly little fruit. I’ve made strawberry ice cream several times, and have been wanting to make a raspberry version for quite some time. That “some time” arrived at a contrary sort of time – in the midst of fall – and because I can be a contrary sort of person (I will never stop loving plaid! Ever!), I rolled with the raspberry urges to create this most magnificent of fruity ice creams.

An iced tea spoon is just the thing for this creamy pink beauty.

An iced tea spoon is just the thing for this creamy pink beauty.

The texture is smooth, thick, creamydreamy goodness. The raspberry flavour is strong and sweet, and is balanced out with a slight tang from the sour cream. And look at that happy shade of pink! That is without food colouring, folks. You could add food colouring, but you’d probably wind up with a shade of pink that would make Rainbow Brite blush. Oh, how I love this ice cream! It’s the best raspberry ice cream I’ve ever had in my life. I know we’re all supposed to be modest, but it’s true! The berries taste so fresh in this recipe, whereas in store-bought raspberry ice cream, the raspberry flavour is dull, even, I would venture to say, lifeless. Not here. Raspberry is the star! A silky texture combines with bold flavour to make this raspberry ice cream knock your striped socks off. 🙂

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Raspberry Ice Cream

Yield: About 2 generous pints

1 lb. raspberries, frozen* or fresh, rinsed
1/2 tsp. lemon juice
1 tsp. raspberry extract
2 cups sugar (add more to taste)
8 oz. sour cream
1 cup cream, half-and-half, or whole milk (the higher the fat content here, the smoother the consistency and the richer the taste of the finished product)
2 – 3 drops red food colouring, optional (I didn’t use any, and the finished ice cream is a gorgeous pink)

Place raspberries in a 1 1/2 or 2 quart, heavy-bottomed saucepan. Cook on low-medium low heat to help thaw, in the case of frozen raspberries, and to just generally release the berries’ juices. Mash with a wooden spoon while they cook so as to break down the berries and release more juice and flavour. Add the lemon juice and raspberry extract, and continue to warm the berries through. Once warmed through (and completely thawed, in the case of frozen berries), and consisting of mostly juice with the pulp from the squished berries, add the sugar and stir to dissolve. It’s okay if the mixture comes to a simmer, but the goal is to heat it through rather than to simmer or boil.

Strain the mixture into a medium bowl. Taste the mixture to see if it needs more sugar; stir in any additional sugar until thoroughly incorporated. Keep in mind that the mixture, once frozen, will taste a little less sweet than it does at this point.

Allow the mixture to come to room temperature. Whisk in the sour cream and the heavy cream, half-and-half, or milk. Whisk in food colouring, if using.

Cover bowl with plastic wrap and refrigerate until thoroughly chilled, about 2 – 3 hours or up to 3 days. When ready, churn in an ice cream maker according to the manufacturer’s directions.

If you don’t have an ice cream maker, you can place the mixture in the freezer (in a freezer-proof container with a tight-fitting lid) and beat with a sturdy fork or spoon every 30 minutes until the mixture is thoroughly frozen (and, thus, no longer “stirrable”). The results are not as creamy as those you achieve using a churn, but your final product will still be delectable!

Store in the freezer in a container with a tight-fitting lid. Ice cream is very sensitive to picking up any odours in your freezer, so don’t store your ice cream uncovered. This recipe, as it uses no preservatives, is best eaten within about 4 – 5 days after churning.

*If you’re going to freeze berries to use later, it is best to rinse them before freezing. When they thaw, they’re a bit more squishy than if they’d never been frozen. Still, it’s quite possible to rinse them after they are completely thawed. Pre-packaged raspberries are already rinsed, and will work just fine as they are.

Source: Adapted from this strawberry ice cream


3 thoughts on “Raspberry Ice Cream

  1. Pingback: Cherry Vanilla Ice Cream | KitchEnchanted


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