My son is obsessed with raspberries.  He will down a pint or two in one sitting if I don’t stop him.  So, it was no surprising when he begged me to make raspberry ice cream on a 96 degree day.  We tweaked my strawberry ice cream recipe from Cupid’s Ice Cream Sundae and it turned out amazing!  You won’t find many seeds in this recipe so your molars will thank you.   

Ingredients:

2 cups frozen raspberries, thawed and juices reserved

1 tablespoon freshly squeezed lemon juice

1 1/2 cups heavy cream

1 1/2 cups whole milk

1 vanilla bean

1 cup granulated sugar, divided

pinch of salt

Step 1:  Place a food mill such as OXO (use a medium grinding disk) over a medium glass bowl.  Pour thawed raspberries and liquid into the food mill.  Rotate the knob to press the raspberries through the disk until juices are gone.  Some seeds will make it through the disk, but most will not.  Scrape the remaining pulp stuck to the underside of the mill into the glass bowl.  Discard the seeds.

Alternatively, place a mesh sieve over a medium glass bowl.  Pour the thawed raspberries and liquid into the mesh sieve and press the raspberries with a wooden spoon until juices are gone.  Scrape the remaining pulp stuck to the underside of the sieve into the glass bowl.  Discard the seeds.

Step 2:  Add 1/4 cup of sugar and lemon juice to the raspberries.  Stir to combine.  Cover and refrigerate until ready to use.

Step 3:  In a medium sauce pan, add heavy cream and remaining 3/4 cup of sugar.  Taking care not to bring the cream to a boil, stir the heavy cream and sugar over medium-low heat until sugar is dissolved.  Remove from heat.

Step 4:  Stir the milk and pinch of salt into the cream mixture.

Step 5:  Slice the vanilla bean in half and scrape the seeds into the cream mixture.  Discard the pod.

Step 6:  Cover and refrigerate at least 2 hours to chill the mixture.

Step 7:  Combine the cream mixture and raspberry mixture then add it to your ice cream maker according to manufacturers directions.

Step 8:  Once frozen, transfer ice cream to a freezer safe container and freeze overnight or until ready to use.

Enjoy!

Did you try this recipe?  Let us know what you think in the comments!