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


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 an