Raspberry Ice Cream – a delicious recipe with frozen raspberries, lemon juice, sugar, cornstarch, milk, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Puree raspberries and syrup with lemon juice in a food processor; then force through a sieve into a bowl, pressing hard on and then discarding the solids.
2
Whisk together sugar and cornstarch in a bowl. Then whisk in milk, yolks, and a pinch of salt. Cook custard mix in a 2 1/2-3 quart heavy saucepan over moderate heat, whisking until it just reaches a boil. Reduce heat and simmer for 1 minute, whisking continuously (custard will look curdled).
3
Pour custard through fine sieve into a bowl. Stir in vanilla and cool, stirring occasionally.
4
Stir berry puree and cream into custard and chill, covered, until cold (at least 2 hours).
5
Freeze in ice cream maker, following manufacturers instructions. Transfer to an air tight container and put in freezer to harden.
6
Note: Ice cream keeps about 1 week.
429
kcal
Calories
29
g
Fat
33
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 (10 ounce) boxes frozen raspberries, thawed (in heavy syrup), 2 teaspoons fresh lemon juice, 1/2 cup sugar, 1 1/2 teaspoons cornstarch, and more.
Yes, Raspberry Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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