Raspberry Ice Cream

Preparation info

  • Yield

    2 quarts

    • Difficulty


Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Serve with peaches that have been lightly tossed in brown sugar.


  • 6 cups raspberries
  • 8 large egg yolks
  • 1 cup sugar
  • ¼ teaspoon salt
  • cups milk
  • cups heavy (whipping) cream


Purée the raspberries in a food processor. Pass the purée through a medium sieve to eliminate the seeds. There should be cups of raspberry purée.

Place the egg yolks in a large stainless steel bowl. Whisk in the sugar and salt.

Place the milk and cream in a heavy-bottomed saucepot and bring to a boil. Slowly pour the milk mixture into the egg mixture.

Refrigerate the ice cream base until cold, and then strain.

Stir the raspberry purée into the ice cream base.

Freeze according to ice cream machine manufacturer’s instructions.