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 break out your trusty KitchenAid mixer, because homemade raspberry ice cream is on the dessert menu tonight.

The secret to making creamy, fluffy ice cream without a fancy machine lies in an ingredient you probably already know how to make: whipped cream. A raspberry custard is folded into softly whipped cream before heading to the freezer—the results are fresher and dreamier than any store-bought pint. Have a great summer, y’all.

RELATED: No-Churn Mint Chocolate Chip Ice Cream

Makes 1 quart (8 servings)

2 cups raspberries

1¼ cups granulated sugar, divided

6 large egg yolks

Pinch of kosher 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 saucepan, heat the raspberries and ¼ cup sugar over medium heat until the raspberries have broken down, 7 to 9 minutes. Pass through a fine-mesh sieve to remove the seeds.

3. Rinse out the saucepan, 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 whisk attachment, whisk the egg yolks, remaining 1 cup sugar and salt to combine. Place the mixing bowl over the saucepan of 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 whisk attachment, and whip on medium-high speed until the mixture is very pale and thick, about 5 minutes. Add the raspberry mixture, and mix to combine.

6. Gently fold in the whipped cream, mixing just until fully incorporated, taking care not to deflate the mixture. (To fold, insert the spatula into the middle of the bowl and gently scrape toward you from the bottom up, in the shape of the letter “J”. Rotate the bowl about 90 degrees clockwise and repeat the folding motion until the mix-ins are evenly incorporated.)

7. Pour into the chilled baking dish and transfer to the freezer. Chill until fully frozen, at least 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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