Go Back
+ servings
raspberry ice cream recipe

Raspberry Ice Cream Recipe

Raspberry ice cream is an excellent treat full of rich-creamy and irresistibly refreshing taste that will make you want to make it every day.
4.75 from 4 votes
Prep Time 30 mins
Cook Time 45 mins
Freeze Time 4 hrs
Course Dessert
Servings 10
Calories 256 kcal


Ice Cream

  • ¾ cup sweet cream
  • ¼ lb sugar
  • 3 egg yolks
  • ¾ cup sour cream
  • ½ lb raspberries without stalks
  • 1 oz sugar
  • 2 drops vanilla extract
  • 1 pinch salt


  • Heat the sweet cream and ¼ lb of sugar over medium heat until the sugar has melted. Whisk the egg yolks in the meantime with an electric mixer.
  • Add a little hot cream, stirring constantly, to the egg yolks, then gradually stir the mixture back into the cream and sugar mixture.
  • Cook the cream for about 15 minutes, stirring constantly, at a temperature below the boiling point, until it becomes uniform and thick and until it coats the background of the spoon. Remove from heat and strain quickly.
  • Add the miller, stir to combine the ingredients, cover with cling film and refrigerate for a few hours.
  • Puree the raspberries and strain to remove the seeds. Sugar, 2 tbsp, stir and allow to dissolve. Stir the puree into the cooled mixture of cream and eggs. Add vanilla extract and salt. Refrigerate fora few hours.
  • Pour the cold mixture into the ice cream machine and mix for 15-30 minutes or until it starts to freeze (according to the manufacturer's instructions). Transfer the ice cream to a suitable plastic container, then freeze in the refrigerator. (4 hours).


  • Five to ten minutes before serving, remove the ice cream from the refrigerator to make it easier to remove with an ice cream scoop.
  • Ice cream is best served in pre-chilled glass or porcelain bowls. Take it out with a hot, but dry, ice cream spoon (soak in boiling water, then wipe).


  • Calcium is said to block iron absorption. However, I have still included yogurt in the recipe because of the low quantity, and because studies have indicated probiotics help increase iron absorption. And of course, because I think it tastes better.


Serving: 170gCalories: 256kcalCarbohydrates: 30gProtein: 4.4gFat: 13gSaturated Fat: 8.2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 3.6gCholesterol: 53mgSodium: 96mgPotassium: 262mgFiber: 1.8gSugar: 26gVitamin A: 46IUVitamin C: 23.4mgCalcium: 210mgIron: 0.7mg
Keyword Raspberry
Tried this recipe?Let us know how it was!