Raspberry Ice Cream

Raspberry Ice Cream

My memories of making home made ice cream are always centered around a little town in Kansas where my grandparents lived. Read our post for more info...
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This recipe will make enough for 2 batches in a 2 quart ice cream maker, like the Cuisinart.  I make the whole thing and just keep the custard in the refrigerator for another day.  But you can halve the recipe as well.


2 cups whole milk
1 cup sugar
4 egg yolks (room temperature)
1/4 teaspoon salt
2 cups half and half
2 cups whipping cream
1 tablespoon vanilla
1 cup pureed raspberries


  • At least 2 hours before you want to make the ice cream, you’ll need to make the custard, as it needs to cool.  You can even make it the day before.
  • If you don’t keep the ice cream bowl in your freezer, place it into the freezer.  It requires several hours (up to 24) of freezing before using.
  • To puree the raspberries, I just use a potato masher and mash away until the fruit looks more like pulp than berries.

For the custard (click here for how-to pictures):

  • Whisk egg yolks, sugar and salt in a small bowl.  Set aside.
  • In a heavy saucepan, cook the milk, over medium heat, until small bubbles form around the edge and you see steam rising from the pan.
  • Temper the eggs by slowly pouring the warm milk to the eggs/sugar mixture in half cup increments, whisking as you go.  Once all the milk has been integrated, pour the mixture back into the pan.
  • Over medium heat, cook the custard, stirring constantly, until thickened and coats the back of a spoon.  (If you’re using a thermometer, it will read about 170 at this point.)  Remove immediately from the heat.
  • Transfer the mixture to a large bowl and allow to cool for about 10 minutes.  Whisk in the half-and-half, cream and vanilla.
  • Cover the custard with plastic wrap.
  • Refrigerate for a minimum of 2 hours.  Custard can cool overnight.

To make the ice cream:

  • Pour the custard (half if you’ve made the full recipe) into the ice cream maker bowl, and operate according to manufacturer’s instructions.  Freezing usually takes 30 – 45 minutes.
  • After the custard begins to thicken, add the pureed raspberries and continue churning until the ice cream is done.

Hostess’ Hint:  If the concept of making a custard, and/or tempering eggs is foreign and intimidating to you, click here for a great how-to video.  The process is just slightly different than the one I’ve outlined in the recipe.

* Note:  Total time includes at least 2 hours for refrigerating the custard.

Total time: 3.5* hr | Prep: 60 min | Cook: 30 min

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