Raspberry Ice Cream (Custard-Based, Ultra Creamy)

This raspberry ice cream is luxuriously creamy thanks to a classic custard base made with egg yolks and heavy cream, then packed with real raspberry flavor for that perfect sweet-tart bite. It’s a dreamy summer dessert, a special-occasion treat, and a gorgeous homemade ice cream recipe that tastes like it came from an artisan scoop shop. Using fresh or frozen raspberries makes it easy year-round, and straining the purée gives you an extra-smooth texture. Prep it ahead, chill overnight, then churn for the creamiest, most vibrant raspberry ice cream ever.

table of contents

Time Breakdown

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Chill Time: 12 hours
• Total Time: 12 hours 30 minutes
• Servings/Yield: 1 quart

Ingredients List

• 4 egg yolks (from large eggs)
• 100 g granulated sugar (about ½ cup)
• Pinch fine sea salt
• 480 g heavy cream (2 cups)
• 340 g raspberries (fresh or frozen)
• 1 tablespoon freshly squeezed lemon juice
• Optional: splash of vanilla extract

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Medium saucepan
• Whisk
• Food processor or blender
• Fine mesh sieve
• Heatproof mixing bowl
• Spatula
• Plastic wrap
• Ice cream machine
• Airtight freezer-safe container
• Thermometer (helpful for accuracy)

Step-by-Step Beginner-Friendly Instructions

1️⃣ Start the Custard Base

In a medium pot, add sugar, salt, egg yolks, and heavy cream.
Whisk until smooth, then set over medium-low heat.

Cook, stirring constantly, until the custard reaches 165°F and looks slightly thicker (it should coat the back of a spoon). 🍦

2️⃣ Strain (If Needed)

Pour the custard into a bowl.
If you see any little cooked bits, strain it through a fine mesh sieve first for a super-smooth base.

3️⃣ Make the Raspberry Purée

Blend raspberries in a food processor on high until fully puréed.

4️⃣ Strain the Seeds Into the Custard

Set a fine mesh sieve over the custard bowl.
Pour the raspberry purée into the sieve.

Use a spoon or spatula to stir and press firmly to extract as much smooth purée as possible.
Scrape the underside of the sieve to catch the good stuff too. (This part is worth it ✨)

5️⃣ Add Lemon + Chill

Stir in lemon juice (and optional vanilla).
Let mixture come to room temperature, then cover and refrigerate overnight (or at least 6–8 hours).

If a film forms on top, just whisk it back in before churning.

6️⃣ Churn + Freeze

Churn the chilled mixture according to your ice cream machine instructions.
Transfer to a freezer-safe container and freeze until scoopable.

Storage: Keeps about 1 month in the freezer.

Pro Tips

• Use flavorful berries: Taste fresh raspberries first—good berries = amazing ice cream.
• Smoother texture: Straining the purée removes seeds and makes it extra creamy.
• Brighter flavor: Lemon juice makes the raspberry taste pop without tasting “lemony.”
• Easy serving: Let sit at room temp 5–10 minutes before scooping.

Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 serving	420	18g	35g	22g	4g	6g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Conclusion

This custard-based raspberry ice cream is the perfect mix of rich creaminess and bold berry brightness. With real raspberries, a smooth strained texture, and a simple churn-and-freeze finish, it’s a homemade dessert that feels totally special without being complicated. Keep a quart in the freezer and you’ll always have a refreshing, scoopable treat ready to go.