Raspberry Ice Cream

Fresh picked raspberries will bring your raspberry ice cream to a whole new level of refreshing, cold ice cream for a tasty dessert on a hot summer day.

 

I had a couple of cups of raspberries freshly picked this morning and I was in the mood for homemade ice cream.  And when you are in the mood for ice cream you go for it.  And what better ice cream than raspberry ice cream.  So if you have raspberries, milk, half and half, sugar and vanilla plus an ice cream maker you are set.

Making this raspberry ice cream is simple and easy plus you only need 5 ingredients – raspberries (fresh is preferred but frozen will work), milk, half and half, sugar, and vanilla extract. That’s it.

With a frozen dessert maker, you can make ice cream almost anytime you want. I love homemade ice cream but sometimes my ice cream doesn’t turn out as creamy or smooth as I want.  It always turns out delicious, just like this fresh raspberry ice cream, but it sometimes it is not perfectly creamy. I have been reading and studying how to prevent icy ice cream and I have a couple of tips for you.

How to make the creamiest ice cream

1 – make sure your ice cream bowl is really frozen; no sloshing around in the bowl

2 – use cold ingredients; even mix everything the night before – cold ingredients means less churning time and better flavor

3 – freeze the container you will be storing your ice cream in

4 – transfer to your container and freezer quickly

5 – store in the back of your freezer and eat within a couple of days as longest

6 – use fat; whole milk, cream – water is your culprit and the less fat content means more water

7- use milk powder – absorbs water and makes a creamy ice cream

Apparently the reason sometimes ice cream is icy is because it doesn’t freeze fast enough or has too much water (read low calorie options). We want small ice cream crystals and freezing faster means small crystals which means a creamier ice cream.

I hope those tips help you make the creamiest raspberry ice cream you have ever eaten.

How to make sure your fruit is not an ice cube in the ice cream

Macerate (soak) your fruit in the sugar for about 30 minutes before making the ice cream, letting the juices drain off

Add the fruit at the very last minute

Cut the fruit into very small pieces

All those should help keep the fruit you use soft and not frozen in your ice cream.

I hope with these great tips you won’t hesitate to make this wonderfully fruity raspberry ice cream.

If you love fruit ice creams don’t stop here, try this perfectly wonderful strawberry ice cream or the peachiest peach ice cream.

Original post July 15, 2012; pictures and recipe was updated July 2020