Fresh Raspberry Ice Cream

12 08 2009


Being a boy from Utah, there are a few things that spell summer to me.  1) The 4th of July’s Stadium of Fire in Provo (which always includes at least one Osmond), 2) a hike to Donut Falls in Millcreek canyon, 3) camping in the Uinta mountains, and 4) fresh raspberry ice cream and shakes in Bear Lake.  So, when I got my new Kitchen Aid Ice Cream Attachment (so freaking excited) I knew raspberry ice cream had to be the maiden voyage.


Ice cream is actually pretty simple to make.  Milk, cream, eggs, sugar.  Done!  Then you can add some flavor… or just vanilla.


For me though, the secret to great ice cream is to make a custard out of the eggs.  Some people either use raw eggs, or omit them all together.  But to me, there are few things more delicious than an egg custard.  It just creates this rich full flavor that makes it so French!

All you do is heat the milk and cream.


Add egg yolks to a mixing bowl.


Add sugar and beat the yolks until they are light yellow.  And add the hot milk/cream slowly while the egg/sugar mixture is beating.  Return to the pan and heat until thick.


Strain to remove any cooked egg yolk.  And there, you’re done.  You’ve just made an egg custard.  It’s so simple and really good.

Then you are ready to add your flavoring…


I… of course chose fresh raspberries.


Just throw them into a food processer, make a puree…


You can add raspberry flavor (I chose Framboise)… or vanilla.  NOTE: Framboise is a liqueur but has the same alcohol amount as vanilla.  So… if you only use 2 teaspoons of Framboise, it’s basically the same alcohol content as using 2 teaspoons of vanilla.  That’s my justification. 🙂


Strain the puree through a fine mesh sieve to get out all the seeds.


Crush a small amount with a fork so you can have a few chunks in your ice cream…


Add your egg custard to the puree and chill until very cold…


Then add to the ice cream maker until it’s thick and ice creamy.  This one takes a bit of time, but if you have kids they will LOVE doing this with you.  Don’t forget to add the fresh raspberry chunks during the final 1-2 minutes of freezing or you’ll have frozen raspberries gumming up your paddles.

This is SO GOOD and tastes fresh and light (even though it’s technically not light at all).

Fresh Raspberry Ice Cream

Serves 16


2 1/2 c half-and-half

8 egg yolks

1 c sugar

2 1/2 c whipping cream

1/8 t salt

3 pints fresh raspberries

2 t Framboise


  1. In medium saucepan, heat half-and-half until very hot but not boiling, stirring often.  Remove from heat; set aside.
  2. Place egg yolks and sugar in mixer bowl.  Mix about 2 minutes until well blended and slightly thickened.
  3. Gradually add hot half-and-half until blended.  Return mixture to saucepan and cook over medium heat until small bubbles form around edge and mixture is steamy stirring constantly.  Take off heat and transfer to large bowl stirring in whipping cream and salt.
  4. Add 2 1/2 pints of raspberries (reserving 1/2 pint in a bowl) and Framboise to a food processor.  Pulse until berries are completely pureed.
  5. Strain puree through a fine mesh strainer.  Add to milk mixture to create your ice cream base.
  6. Place ice cream base in refrigerator and chill overnight (8 hours).
  7. Freeze according to ice cream maker instructions.
  8. Mash remaining raspberries in bowl.  Add to ice cream maker 1-2 minutes before freezing is complete.

Good luck and good eating!