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Raspberry Ice Cream
Raspberry Ice Cream
Photo: Liz Andrew/Styling: Erin McDowell

Listen up, because we’re only going to say this once: You do not need an ice-cream maker for this recipe. Add some fresh raspberries to your shopping list and read on to see how it’s done.

1 quart (8 servings)

2 cups raspberries

1¼ cups sugar, divided

6 egg yolks

Pinch of salt

1½ cups heavy cream, whipped to soft peaks

1. Place a medium-sized deep baking dish (like a loaf pan) in the freezer.

2. In a medium pot, heat the raspberries and ¼ cup sugar over medium heat until the raspberries have broken down, 7 to 9 minutes. Strain to remove seeds.

3. Rinse out the pot and then fill it with 1 inch of water; bring to a simmer over medium heat.

4. In the bowl of an electric mixer fitted with the whip attachment, whisk the egg yolks, remaining 1 cup sugar and salt to combine. Place the mixing bowl over the simmering water and whisk by hand until pale and fluffy, 5 to 6 minutes.

5. Transfer the bowl back to the mixer fitted with the whip attachment, and whip on medium-high speed until the mixture is very pale and thick, 4 to 5 minutes. Add the raspberry mixture and mix to combine.

6. Gently fold in the whipped cream, mixing just until fully incorporated.

7. Pour into the prepared (chilled) baking dish and transfer to the freezer. Chill until fully frozen, 2 to 3 hours (or up to overnight).

323 calories

19g fat

37g carbs

3g protein

34g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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