Raspberry Ice Cream Recipes

RASPBERRY ICE CREAM

Steps:

• Blend 5 cups of raspberries in the blender.
• Using a mesh strainer, slowly press puree through mesh strainer leaving seeds in the strainer. This should result in approximately 2 cups of puree.
• Add lemon juice to raspberry puree, mix and set aside.
• In a large bowl, combine whipping cream, milk and sugar. Mix well.
• Add seedless raspberry puree to whipping cream and mix to incorporate.
• Freeze according to your ice cream makers directions.
• Once ice cream is done mixing, transfer to a container with a lid.
• Cover and freeze for several hours then scoop and enjoy!

SMOOTH RASPBERRY ICE CREAM

Steps:

• Puree raspberries in a blender or food processor; pour mixture through a strainer to remove seeds.
• Beat eggs and sugar together in a bowl until smooth. Stir raspberry puree, half-and-half, cream, corn syrup, and lemon juice into the egg-sugar mixture.
• Transfer raspberry cream mixture to the ice cream maker. Freeze according to the manufacturer's instructions.

RASPBERRY ICE CREAM

Steps:

• Heat sugar and water in a saucepan over low heat, swirling pan occasionally until sugar disolves. Increase heat to medium and boil for 5 minutes. DO NOT STIR. Cool completely.
• Puree 1 quart berries with lemon juice in a food processor and then pour puree in a medium bowl. Stir in cream and the cooled sugar/water syrup. Let stand at room temperature for at least one hour.
• Strain raspberry mixture into a large bowl and then cover and refrigerate until well chilled (at least 4 hours but is best prepared one day ahead).
• Process mixture in ice cream maker according to manufacture's directions.
• Freeze ice cream in a covered container until firm (1-2 hours).
• For ice cream balls, line a baking sheet with waxed paper and scoop ice cream into balls and place on prepared cookie sheet. Freeze until firm (2-4 hours).
• To serve: mound ice cream balls in glass bowl and surround with fresh raspberries and/or a fresh mint leaf.

HOMEMADE STRAWBERRY ICE CREAM

Steps:

• Place egg yolks and milk in the top of a double boiler; beat. Add sugar and salt. Cook over simmering water, stirring until mixture is thickened and coats a metal spoon. Cool. , Add the vanilla, cream and strawberries. Pour into the cylinder of an ice cream freezer and freeze according to manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.