Raspberry Ice Cream + How to make no-churn ice cream
This no-churn Raspberry ice cream has the same creamy texture as the old-fashioned churned ice cream. The difference is no ice cream machine is necessary. Incorporating a raspberry puree made from fresh or frozen raspberries takes this no-churn ice cream to the next level – perfect for making throughout the year.
Servings: 6
Ingredients
- 4 cups fresh Raspberries about 4 – ounce containers, or defrosted frozen raspberries
- 2 tablespoons confectioner’s sugar often described as powdered sugar
- ¾ cup plus 2 tablespoons heavy cream
- 1 egg plus 2 egg yolks
- 1 teaspoon lemon juice
- ¾ cups plus 2 ½ tablespoons granulated sugar
- ⅛ teaspoon salt
Instructions
- Place raspberries in the bowl of a food processor or beaker of a hand blender. If using a hand blender beaker, you will need to do this in batches. Puree until smooth.Place a fine mesh sieve over a medium sized bowl. Using a spatula or wooden spoon press the puree through the sieve. Discard seeds. Repeat until all the puree has been strained. In a separate bowl set aside 1 cup plus 2 teaspoons of the strained raspberry puree.Now, sift 2 tablespoons powdered sugar into the remaining puree. There should be about ½ cup of puree remaining. If you have more add about 1 tablespoon of powdered sugar to each additional ¼ cup of puree. Give it a quick stir, cover and place in refrigerator until ready to serve.
- Add cream to the bowl of your stand mixer and whip until the cream forms soft peaks, on medium-high speed. Store in an airtight container and refrigerate until ready to incorporate into the base mixture.
- Fill a medium saucepan with about ¾ inch (2 cm) of water and bring to a boil. The saucepan needs to allow the bowl of the stand mixer to fit snugly without the bottom of the bowl touching the water. In the bowl of the stand mixer, whisk together the egg, egg yolks, lemon juice, granulated sugar, and salt. Place bowl over the simmering water and whisk continuously until the sugar has dissolved and mixture is warm, about 5 minutes.
- Now, move your bowl to the stand mixer. Using the whisk attachment begin whisking on medium speed. Do this until the mixture is cool to the touch, about 8 – 10 minutes.Add the 1 cup plus 2 tablespoons of reserved raspberry puree (the unsweetened puree) and whisk into egg mixture on low speed until combined.Fold in the whipped cream until well blended, and then place into a large freezer container with air tight top. Place plastic wrap over the ice cream before placing top of container.
- Freeze for 12 hours. Serve with sweetened puree.
Video
Notes
The ice cream and raspberry puree can be frozen for up to 3 months.
To serve puree topping, place the puree in the refrigerator overnight to defrost.